Course : Vegetables
Serves: 6
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1 cup Clarified butter
1 bunch sage leaves -- stems together with rubber band

Preparation / Directions:

1. 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, plunge leaves into pan. The leaves should fan out. Fry sage for 1-2 minutes, or until leaves are crisp and dark green. Transfer sage to paper towels to drain and cut off stems. The leaves will remain crisp if kept warm and can be reheated in a low oven.

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