Hanover sauce

Name: Hanover sauce
Cuisine: Australia
Ingredients: salt and pepper; salt and pepper; 1 anchovy fillet, washed in milk; 1 chicken liver from the chicken being cooked; 150 ml (¼ pint) double cream; juice of ½ a lemon; 1 anchovy fillet, washed in milk; 1 chicken liver from the chicken being cooked

Preparation info

Difficulty
Easy

Appears in

British Cooking

By Caroline Conran

Published 1978

About

For roast chicken

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 liquidizer. It is a smooth, pale-beige sauce with a rich and interesting flavour.

Ingredients

1 chicken liver from the chicken being cooked
150 ml (¼ pint) double cream

Europe
Oceania
Australia
United Kingdom
Victoria
Sauce
Gluten-free

Method

Trim off 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 the liquidizer with the rest of the ingredients, but use very little salt as the anchovy is a little salty. Liquidize, pour into a saucepan and heat through.