Once the borage leaves are drained dry for the Dutch receipt (recipe) To Fry Green Leaves, place beaten Eggs in a flat dish and dip the leaves in it.
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Posted by: hearttohearthcookery | July 31, 2013
Dip the Leaves
Posted in Borage, culinary history, Dutch foodways, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
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