*  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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