*  Exported from  MasterCook  *

                         DEEP-FRIED SAGE LEAVES

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Appetizers                       Seasonings

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 36                    Whole sage leaves
                       -- washed and dried
                       Hot oil for deep frying
                       -- to depth of 1 inch
                       -----BATTER-----
  1       c            Lager beer
    2/3   c            All-purpose flour
                       Salt & pepper -- to taste
  1                    Egg white -- at room temp.

 Select whole, unblemished sage leaves with stems left
 on, for easy handling.

 Combine beer, flour, salt and pepper in small bowl
 until smooth. Batter should have the consistency of
 cream soup.  Let stand at room temperature at least 15
 minutes.

 Meanwhile, beat the egg white until it is fairly stiff
 but not dry. Fold into batter.  Dip whole sage leaves
 in batter to coat both sides.

 Deep-fry in hot oil or shortening until crisp and
 golden brown on both sides.  Drain on paper towels;
 serve.

 Yield:  4 to 6 servings.

 Enright says that Chef Willy Brand, of Toronto's
 George Brown College, first tasted these when he
 worked in Switzerland, where the sage leaves were
 popular at cocktail parties.  She also says that these
 are good served with selected cheeses, or with
 deep-fried wedges of camembert or brie and a tomato
 dipping sauce.

 From Nancy Enright's Canadian Herb Cookbook.  By Nancy
 Enright. Toronto: James Lorimer & Company, Publishers,
 1985.  Pg. 104.  ISBN 0-88862-788-2. Posted by Cathy
 Harned.



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