Hanover Sauce For Poultry Recipes

HANOVER SAUCE FOR POULTRY

Hanover Sauce for Poultry image

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.

Provided by Millereg

Categories Sauces

Time 45m

Yield 6 fluid ounces

Number Of Ingredients 5

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

Steps:

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.

Nutrition Facts : Calories 95.1, Fat 9.5, SaturatedFat 5.8, Cholesterol 53, Sodium 38, Carbohydrate 1.7, Fiber 0.4, Protein 1.7

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