Holdermus (elderberry mush)

Yield: 4 servings

Measure Ingredient
500 grams Elderberries without stems (a generous lb)
Sugar to taste
1 pinch Salt
⅛ litre Milk (1/2 cup plus 1/2 Tbsp)
50 grams Butter (3 1/2 Tbsp)
1 tablespoon Flour

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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