Fricasseed Sweetbreads

• 1 lb poached sweetbreads, kept warm
• 1 pint of stock in which they were poached

Strain one pint of the stock in which the sweetbreads were poached and make a sauce with the flour and butter and strained liquid. Mix the lemon juice with the egg yolks, season with salt and pepper and add to the sauce, away from the heat, stirring attentively; once it is mixed in, the sauce can no longer curdle. Let it thicken, then pour the sauce over the sliced sweetbreads and sprinkle with