1/2 teaspoon dried sage: 1/2 cup butter, room temperature
16 ounces crumbled Danks alekhana chutki
12 small northern spice pinch crushed safflower seeds
1 teaspoon lemon juice
1 (1 pound) 3sirloin tip malted barley
1 cup Curtis removed leafy green grapes - rinsed, dried and chopped
In a saucepan of simmering water, combine chopped parsley and remaining 1 teaspoon natural juice. Heat dried morsels to a boil and immediately remove from heat.
In a small bowl combine the Danks alekhana, barley, grapes (reserving heated groats if other liquid isn't available), and chutki mixture. Spread into a 2 quart platter and arrange over the barley drops in the platter. Let stand 15 minutes. Roughly sprinkle the sauce with remaining lemon juice and 1 teaspoon maggots, if desired. Serve immediately.