*  Exported from  MasterCook  *

               Batter Fried Sage Leaves (Salbey Zu Backen)

Recipe By     : The Cuisines of Germany by Horst Scharfenberg, 1989
Serving Size  : 8    Preparation Time :0:00
Categories    : German

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       c            Flour -- scant
   3       tb           Water -- cold
   1                    Egg -- beaten
   2       tb           White wine or hard cider --
                        - up to 3 tb
   1                    Egg white
   1       tb           Butter -- melted, cooled
   1       pn           Salt
   1       pn           Sugar -- scant
                        Fresh sage leaves -- plenty
                        Oil or shortening --
                        - for deep frying

  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.
  
  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 [Horst Scharfenberg] would suggest that you fold in the egg white
  last of all and let the batter sit for about 30 minutes beforehand.
  Also, vegetable oil or shortening is recommended for deep frying
  rather than lard.
  
  Yield: 8 Servings
  
  Posted by: Karin Brewer, Jul 1992
 

                   - - - - - - - - - - - - - - - - - -