Hanover Sauce for Poultry
Ready In: 45 mins
Yields: 6 fluid ounces
Ingredients
- 1 chicken livers or 1 turkey liver (from the bird being cooked)
- 5 fluid ounces double cream
- 1⁄2 lemon, juice only
- 1 anchovy fillet, washed in milk
- salt and pepper
Directions
- 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.
- Put it into a food processor with the rest of the ingredients but use very little salt as the anchovy is a little salty.
- Liquidize the mixture, pour into a saucepan and heat through.
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