In the same skillet, cook 3 1/2 tablespoons of the butter over moderate heat until it starts to brown, 2 minutes. Add the 1/4 cup of sage and cook, turning once, until crisp, 2 minutes. With a slotted spoon, transfer the sage to a plate. Pour the browned butter into the bowl with the spices. Repeat with the remaining butter and the 36 sage leaves; reserve the leaves for garnish.