This week's recipe comes from our sister publication St. Charles Avenue Magazine. You can pick up your copy at over 300 locations around town or subscribe for home delivery for only $17 a year by calling (504) 828-1380.

Iris Chef Ian Schnoebelen creates a savory summer menu. Visit them at 8115 Jeannette St., 862-5848.

Appetizer: Veal sweetbreads with grilled spring onions and sage and mushroom jus

Entree: Sautéed lemon fish with plantain rice and cucumber-mint salad

Dessert: Red-wine poached peaches with crème fraiche and brandy

Veal Sweetbreads Recipe

Sweetbreads:

1 cup red wine

3 cups water

3 bay leaves

1 sweetbread

Sage leaves (take off stalks and save)

Salt and pepper, to taste

Flour, for dredging

Vegetable oil

Jus:

2 shallots, sliced

2 cups mushrooms (I use wild

mushroom stems, but sliced

button mushrooms work well, too.)

1 cup veal stock

1/2 cup chicken stock

2 to 3 spring onions (Can substitute

scallions)

In a pot, add red wine, water, bay leaves and sweetbreads and poach for 6 minutes. Remove sweetbreads from liquid and cool. Peel outer skin and cut into 1 to 2 oz. medallions. Press a fresh sage leaf onto each medallion. Season with salt and pepper.

For the jus, sweat the shallots and mushrooms, add veal and chicken stocks, then reduce by one-half until slightly thickened. Add a few fresh sage stalks and let steep for a few minutes. Strain.

Grill spring onions and chop. Meanwhile, dredge 3 or 4 sweetbread medallions in flour, then pan-fry in vegetable oil until golden brown.

Place sweetbreads around onions on plate and spoon jus around. Serves 4 to 6 (as an appetizer).