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Mon, Mar 1, 04 at 20:18
| I would like to share a delicacy which my Swiss grandmother used to make many moons ago:
You dip sage leaves (with stalk) in a beer batter, deep fry them and sprinkle them with a sugar/cinnamon mix as you would with doughnuts. Most people are surprised at how nice they taste. |
Follow-Up Postings:
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- Posted by Daisyduckworth NSWAust (My Page) on Mon, Mar 1, 04 at 20:20
| Oh yum! These are a sweet version of the ordinary-battered sage leaves, sage fritters, which go so well as an accompaniment for meat dishes. |
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