1 cup clarified butter
1 bunch sage leaves, stems tied together with
Heat 1/4-inch clarified butter over a high flame in small saute pan. When butter quivers and is on verge of smoking, holding sage by stems and plunge leaves into pan. The leaves should fan out. Fry sage for 1--2...
Butterbean, Sage and Lemon Pate
1 tin (approx. 400g) of butterbeans (large limas)
2 teaspoons of olive oil
15 fresh sage leaves (or a teaspoon of dried)
the juice of 1 lemon
grated rind of half a lemon
Place all ingredients in a food processor and blend until smooth.