*  Exported from  MasterCook  *
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 Serving Size  : 8    Preparation Time :0:00
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   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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