Elderberry Mush

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

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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