| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Italian | Vegetable | 6 | Servings |
INGREDIENTS
| 1 | c | Clarified butter |
| 1 | Bunch sage leaves; stems tied together with rubber band |
INSTRUCTIONS
1. Heat 1/4-inch Clarified Butter over a high flame in small saute pan. When butter quivers & is on verge of smoking, holding sage by stems, plunge leaves into pan. The leaves should fan out. Fry sage for 1-2 minutes, or until leaves are crisp & dark green. Transfer sage to paper towels to drain, & cut off stems. The leaves will remain crisp if kept warm, & can be reheated in a low oven. UPSTAIRS AT THE PUDDING HOLYOKE ST., CAMBRIDGE ACCOMPANIES MUSCOVY DUCK From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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