Puffin in milk sauce
I don't care much for puffin and other sea-birds as food, but many people love them and eat them whenever they can. This recipe resembles the recipe for rock ptarmigan, in that the birds are cooked in milk.
- 30 g butter
- 4 tbsp flour
- 400 – 500 ml cooking liquid
- to taste salt and pepper
- as needed caramel/sauce colouring
- to taste red currant jelly (optional)
- to taste whipped cream
- 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.
- Draw strips of bacon through the breasts.
- Brown the birds on all sides, and stuff the birds 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.
- 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.
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