4 Servings
500 g elderberries without stems
1 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 T 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.
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