Yield: 4 servings
|500 grams||Elderberries without stems (a generous lb)|
|Sugar to taste|
|⅛ litre||Milk (1/2 cup plus 1/2 Tbsp)|
|50 grams||Butter (3 1/2 Tbsp)|
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.
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