Mjσlkursoπinn - Puffin, The National Bird .....The National Dish?

Puffin in milk sauce
Ingredients: Serves 4
4 puffins 
50 g smoked bacon
50 g butter 
300 ml milk
300 ml water to taste salt

Puffins should be skinned or carefully plucked and singed. Remove the innards and discard. You
can use the breasts alone, or cook the whole birds. Wash well in cold water and rub with salt,
inside and out. If you are using whole birds, truss them. Lard the breasts with bacon fat. Brown
the birds on all sides, and stuff them tightly into a cooking pot. Heat the milk and water and
pour over the puffins. Bring to the boil and cook on low for 1-2 hours (test the birds for
softness). Turn the birds occasionally. Remove from the cooking liquid and keep warm while you 
prepare the sauce.

The sauce:
30 g butter 
4 tblsp flour
400-500 ml cooking liquid 
to taste salt and pepper
as needed caramel/sauce colouring 
to taste redcurrant jelly (optional)
to taste whipped cream 

Melt the butter and stir the flour into it like you were making white sauce. Strain the cooking
liquid and gradually add to the butter/flour mixture. Add colouring and spices to taste, and
redcurrant jelly/cream, if using.
Serve with boiled and/or caramelized potatoes and lightly boiled vegetables, like carrots, peas
and brussels sprouts.

Please report any bad links..Thanks, Buzz


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