Recipe - Holdermus (Elderberry Mush)

500 g Elderberries without stems
(a generous lb)
Sugar to taste
1 pn Salt
1/8 l Milk (One half cup plus One half Tbsp)
50 g Butter (3 One half 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, pantoasted 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini