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Hanover Sauce for Poultry

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)76.7722
Energy (kCal)540.416
Carbohydrates (g)3.517
Total fats (g)21.9151
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. 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. | 2. Put it into a food processor with the rest of the ingredients but use very little salt as the anchovy is a little salty. | 3. Liquidize the mixture, pour into a saucepan and heat through. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken liver 1 cooked 539.7756 3.3112 76.7479 21.9085
    double cream 5 fluid - - - -
    lemon 1/2 0.6404 0.2058 0.0243 0.0066
    anchovy fillet 1 - - - -
    salt pepper - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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