Hanover Sauce For Poultry - cooking recipe

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

Preparation

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.