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    You are in: Home / Recipes / Hanover Sauce for Poultry Recipe
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    Hanover Sauce for Poultry

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    5 mins

    40 mins

    Mille®'s Note:

    Use this sauce for roast chicken or turkey. This must have been hard work to make in Victorian days when all the pounding was done by hand but is easily done in a food processor. It is a smooth, pale-beige sauce with a rich and interesting flavour.

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    Ingredients:

    Yield:

    fluid o ...

    Units: US | Metric

    Directions:

    1. 1
      Trim off the strings and any yellow parts and boil the chicken liver with the rest of the giblets to make a little stock- this will take about 30 minutes.
    2. 2
      Put it into a food processor with the rest of the ingredients but use very little salt as the anchovy is a little salty.
    3. 3
      Liquidize the mixture, pour into a saucepan and heat through.

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    Nutritional Facts for Hanover Sauce for Poultry

    Serving Size: 1 (282 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 95.0
     
    Calories from Fat 85
    90%
    Total Fat 9.5 g
    14%
    Saturated Fat 5.8 g
    29%
    Cholesterol 52.9 mg
    17%
    Sodium 37.9 mg
    1%
    Total Carbohydrate 1.6 g
    0%
    Dietary Fiber 0.4 g
    1%
    Sugars 0.0 g
    0%
    Protein 1.7 g
    3%

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