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BATTER FRIED SAGE LEAVES (SALBEY ZU BACKEN)
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c (scant) flour
3 tb Cold water
1 Egg, beaten
A few tablespoons white wine
-(or hard cider)
1 Egg white
1 tb Melted butter that has been
-allowed to cool
1 pn Salt
1 pn (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 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 [ÿrst 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.
Makes 8 servings.
From: THE CUISINES OF GERMANY by Horst Scharfenberg,
Simon & Schuster/Poseidon Press, New York. 1989
Posted by: Karin Brewer, Cooking Echo, 7/92
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