SC - SC: Fried "Mice" (sage leaves)
Kathleen A. Moore
KAMOOR01 at ULKYVM.LOUISVILLE.EDU
Fri Jun 20 10:49:50 PDT 1997
Title:Art Library, UofL
Phone:(502)852-6741
My Barony's cooks' group occasionally goes fritter-crazy, frying just
about anything that'll hold the batter. We found a "traditional" recipe
for whole sage leaves that was too weird not to try, especially when we
ran across almost the exact recipe in *Epulario*.
The modern source said to leave as much stem as possible on the sage leaves,
both as a "handle" for dipping into the batter then the oil, and also to
resemble a tail; this is because of the way that the batter puffs up during
the frying, yielding a truely light brown, mouse-shaped fritter! Pretty
tasty, too, altho some felt the sage was kinda strong; our solution was to
make the batter slightly sweeter, and/or use a flavored ale or beer as the
liquid in the batter.
- --Mist. Cordelia, Baroness Flame, Midrealm
THANKS--Kathy
kamoor01 at ulkyvm.louisville.edu
Bridwell Art Library, 102 Schneider Hall, Belknap Campus
University of Louisville, Louisville, KY 40292
More information about the Sca-cooks
mailing list