Three Blind mice on Sunday – an elegant,surprising and simple nibble to serve your guests

imageIn Switzerland these are called “little sage-mice” – you leave the stalks on when you batter the leaves and so they do look a little like mice I suppose.Β  My grandmother used to make them, you can find the recipe in any old Swiss cookbook, in my grannies time the mice were served with cinnamon and sugar, although I prefer them with a nice chilled white Bordeaux, or a New Zealand white as a pre-dinner nibble, which, I am told, is how the Italians love to serve them. Unsurprisingly this is also an Italian recipe.

You will need some nice cleaned sage leaves:

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A simple batter of: 150g flour, 1dl milk, 1dl water, 1 egg yolk and one egg white whipped (it’s worth whipping the white it makes the batter lighter) 1/2 tsp salt. You hold the “mice” by their tails, dip them in the batter, and shallow fry in olive oil

imageSoak up extra oil by transferring the fried sage leaves to absorbent kitchen paper:

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And serve immediately to your lucky guests, enjoy!

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22 thoughts on “Three Blind mice on Sunday – an elegant,surprising and simple nibble to serve your guests

    • It’s a great appetizer – simple and satisfying – funnily enough the type of thing one forgets to make, even though it’s part of a simple repertoire and people love it

    • well Margot you are at the source for NZ white wines aren’t you – I always feel guilty drinking them as they are shipped from so far away – I imagine you’d enjoy these too πŸ™‚

      • We buy mostly Australian and NZ wines, but now and then it’s nice to experience wine from a distant land. I would never buy fruit and vegetables that have been imported from o/seas, but somehow things like wine and cheese (a good French Brie for example)… or specialty products, occasionally will make it into my basket. Mostly as special treats for some kind of celebration etc. Other than that, yes… Australian all the way! πŸ™‚

      • Good on you! On the fruit and veg sector if I stuck to what’s available here by season I would have to forgo oranges, bananas, avocados (couldn’t really be happy with that last one) and cherry tomatoes most of the year – luckily France and Germany are just across the border and France having a Mediterranean border also has a good selection of veg – just bought some strawberries from Spain ( not worth it in the winter) – I try to avoid stuff that has been shipped a long way – granny smith from south Africa to name one, or asparagus from Peru – regarding french cheeses – I served my guests a cheese board on the weekend, I will post it so you can imagine you are here :)! It was very nice πŸ™‚

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