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>.
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