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Holdermus (Elderberry Mush)

4 Servings
500 g elderberries without stems
-(a gener,ous lb)
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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