Melt 7-8 tablespoons of butter in a pan, adding to it 10-15 fresh sage leaves, sauté with sliced shallots until brown. Remove sage leave before serving and toss pasta or spoon over meat of choice. Excellent with cranberries added for a bit of tartness. Grated nutmeg optional. Good with Roast Chicken, butternut squash, ravioli and pasta.