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

RECIPE OF THE WEEK: Veal SweetbreadsAppetizer: 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

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

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

RECIPE OF THE WEEK: Veal SweetbreadsIn 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).