Preparation time: 20 minutes
Cooking time: 25 minutes

1. Shell the peas and cook them for 10 minutes  in a saucepan of salted boiling water. Drain, reserving a glass of the cooking liquid.
2. Wash and dry the licorice sticks. Using a knife, sharpen the end of each stick into a point. Cut each piece of sweetbreads into two long pieces. Stick each piece onto a licorice skewer.
3. Bring a large pot of water to a boil. Reduce the heat, immerse the 4 skewers and simmer for 6 minutes. Drain and pat dry thoroughly.
4. In a large skillet, brown the brochettes in 50 g butter for about 15 minutes.
5. Season with salt and pepper; turn the brochettes regularly so that they brown evenly.
6. Meanwhile, purée the peas in a blender with the cream. Taste and correct the seasoning and the texture of the pea cream with the pea cooking liquid.
7. Serve the pea cream in a large glass and place the sweetbread brochette on top.