Hanover Sauce for Poultry

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READY IN: 45mins
UNITS: US

INGREDIENTS

Nutrition
  • 1
    chicken livers or 1 turkey liver (from the bird being cooked)
  • 5
    fluid ounces double cream
  • 12
    lemon, juice only
  • 1
    anchovy fillet, washed in milk
  • salt and pepper
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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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