HOLDERMUS (ELDERBERRY MUSH)

      Title: HOLDERMUS (ELDERBERRY MUSH)
  Categories: German
       Yield: 4 Servings
  
     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
  
   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
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