Prague Ham à la Norfolk

Ingredients

• Jambon de Prague sous la Cendre
• braised calves' sweetbreads
• small peas à la paysanne
• the braising stock of the sweetbread

Instructions

1. Prepare a Jambon de Prague sous la Cendre.
2. Braise calves' sweetbreads and cut escalopes from them.
3. Prepare a timbale of small peas à la paysanne.
4. Serve the ham at the same time as the sweetbread escalopes, the peas and the sweetbread's braising stock.
5. Accompany each slice of ham with an escalope of sweetbread, a spoonful of peas and a little of the stock.