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Recipe by: eugenien
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1 cup clarified butter
1 bunch sage leaves, stems tied together with
rubber band
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 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.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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