BATTER FRIED SAGE LEAVES (SALBEY ZU BACKEN) Serving Size : 8
1 cup (scant) flour 3 TBS Cold water 1 Egg, beaten A few tablespoons white wine (or hard cider) 1 Egg white 1 TBS Melted butter that has been allowed to cool 1 pnch Salt 1 pnch (small) sugar This recipe is taken almost verbatim from a cookbook originally published in 1709; the language has been slightly modernized, but only 2 ingredients have been added (sugar and salt). plenty of nice fresh sage leaves lard, oil, or shortening for deep frying Take the flour and mix with the cold water into a thick batter that must be smooth. Then mix in the beaten egg and stir well; pour in a little sour wine, yet not too much. Beat the egg white into soft peaks and fold into the batter. Finally, add the butter as well as a very little salt and sugar and stir the batter once more. Wash and dry off the sage leaves, dredge them in the batter, and fry them on both sides in hot lard (see Note) until crispy. Note: I [�rst Scharfenberg] would suggest that you fold in the egg white last of all and let the batter sit for about 30 minutes beforehand. Makes 8 servings. From: THE CUISINES OF GERMANY by Horst Scharfenberg, Simon & Schuster/Poseidon Press, New York. 1989 -- _______________________________________________ Get your free email from www.doramail.com with 30 Megs of disk space in webhosting and e-mail storage! Powered by Outblaze ------------------------ Yahoo! Groups Sponsor --------------------~--> Make a clean sweep of pop-up ads. Yahoo! Companion Toolbar. Now with Pop-Up Blocker. Get it for free! http://us.click.yahoo.com/L5YrjA/eSIIAA/yQLSAA/9rHolB/TM --------------------------------------------------------------------~-> Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/HERB-RECIPE/ <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
