Description Edit

Poached Porgs in a milk sauce.

Ingredients Edit

  1. 4 skinned and gutted porgs 
  2. 50 g smoked gamorrean
  3. 80 g blue butter
  4. 300 ml blue milk
  5. 300 ml distilled kamino water
  6. 4 tblsp polystarch flour

Method Edit

  1. Wash and truss the porgs, then slather them in 50 g of the blue butter.
  2. Brown the porgs on all sides, and stuff them tightly into a cooking pot.
  3. Lay gamorrean over porgs.
  4. Heat the blue milk and water and pour over the porgs.
  5. Bring to the boil and cook on low for 1-2 hours turning occasionally until the meat softens.
  6. Remove from the cooking liquid (retain) but keep warm.
  7. Melt remaining 30g blue butter and stir in the polystarch flour until it quickly makes a paste.
  8. Gradually add the retained cooking liquid until a sauce of desired thickness and quantity is achieved.
  9. Serve with vegetables and Use the Fork, Luke. 
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