Small and fragmentary sweetbreads that cannot be sliced can be used this way. Cut them in dice, put in a frying pan with butter and eggs, salt, pepper, scramble same as eggs, not too dry, add a squeeze of lemon juice and little minced parsley.

Roll out scraps of pie paste, cut out crescent shapes with a scolloped cake cutter and bake them. Serve the sweetbreads in flat dishes with pastry crescents at each end.