6 bunches of elderberries
½ tsp (2.5ml) pepper
1 tsp (5ml) anchovy essence
4 fl oz (125ml) wine
4 fl oz (125ml) passum
4 fl oz (125ml) olive oil
6 eggs

Remove the fruits from the stems of the elderberry bunches with a fork.

Wash them, place in a saucepan with a little water, and simmer gently until just softened.

Drain and arrange in a greased shallow pan.

Add the pepper, moisten with anchovy essence, then add the wine and passum and mix well.

Finally, add the olive oil and bring to the boil.

When the mixture is boiling, break the eggs into it and stir well to bind it together.

When set, sprinkle pepper over it and serve hot or cold.