| 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 |
l |
Milk (1/2 cup plus 1/2 Tbsp) |
| 50 |
g |
Butter (3 1/2 Tbsp) |
| 1 |
tb |
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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