Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

500 g Elderberries without stems 1/8 l Milk (1/2 cup plus 1/2 Tbsp)
-(a generous lb) 50 g Butter (3 1/2 Tbsp)
Sugar to taste 1 tb Flour
1 pn Salt

From the Allgaeu area.

Pull the elderberries off their stems and briefly cook in a skillet with
very little water. Then add either a roux or a smooth mixture of milk with
a little bit of flour. Constantly stirring, bring to a good boil. Add a
spoonful of honey. If the mush has been made with the milk/flour mixture,
then pour hot clarified butter on top.

In some places, pan-toasted bread cubes are scattered on top. The
elderberry mush is served directly in the copper skillet.

Serves 4.

From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer
Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)
Posted by: Karin Brewer, Cooking Echo, 8/92

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