| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
German |
German |
4 |
Servings |
INGREDIENTS
| 500 |
g |
Elderberries without stems |
|
|
a generous lb |
|
|
Sugar to taste |
| 1 |
pn |
Salt |
| 1/8 |
|
Milk, 1/2 cup plus 1/2 Tbsp |
| 50 |
g |
Butter, 3 1/2 Tbsp |
| 1 |
T |
Flour |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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