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| 1 Tasse | butter clarified |
| 1 | Bunch sage leaves; stems tied together with rubber band |
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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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