*  Exported from  MasterCook  *
 
                   HOLDERSCHMARREN (ELDERBERRY SCRAMBLE)
 
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 Serving Size  : 4    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
  500       g            Elderberries, stems removed
                         -(a generous lb)
  250       g            Peeled, [cored] pears,
                         -sliced (a generous 1/2 lb)
  250       g            Very ripe, pitted damson
                         -plums (a generous 1/2 lb)
  150       g            Rye bread, or white [French]
                         -bread, crust removed,
                         Thinly sliced (a generous 5
                         -oz)
      1/2   l            Milk (2 cups plus 2 Tbsp)
   50       g            Butter (3 1/2 Tbsp)
    1       pn           Salt
                         Sugar and cinnamon to taste
    2       tb           To 3 tb flour
                         Juice of 1/4 lemon
 
   From the Ries area.
   
   Melt the butter and briefly saute the fruit.  Make a thin paste of the
   flour and milk and add the mixture to the fruit. Add the remainder of the
   milk.  Add the sliced bread, and cook until the plums are soft.  Season
   with salt, sugar, cinnamon, and lemon juice.
   
   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, 9/92
  
 
 
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