HANOVER SAUCE FOR POULTRY
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
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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