Hannover Sauce

• liver and giblets of 1 chicken
• 1 12 cups water
• 12 lemon (juice)
• 1 anchovy fillet
• 1 cup heavy cream
• salt
• white pepper

1. Clean and trim the chicken liver and put it with the giblets in a small saucepan.
2. Add the water and simmer for approximately 20 minutes.
3. Remove the liver and puree it with the lemon juice, anchovy fillet and cream.
4. Reheat and season to taste with salt and pepper.
5. Be careful not to oversalt as the anchovy will already have made it quite salty.

chicken, water, lemon, anchovy fillet, heavy cream, salt, white pepper

Taken from www.food.com/recipe/hannover-sauce-429777 (may not work)