Take four lambs' sweetbreads. Blanch them in boiling water. Take off the skins. Grease a bag thickly. Dust each sweetbread with salt and pepper very lightly, and pour over each sweetbread a tablespoonful of cream. Slip the sweetbreads into the greased bag, cook in an only moderately hot oven (300 Fahr.) slowly for forty minutes. Open bag. Slip out gently on to hot dish. Surround with border of green peas and serve.