Creamy Anchovy And Caper Sauce

Ingredients

• 1 cup heavy cream
• 1 chicken liver
• 1 tablespoon fresh parsley, chopped
• 1 anchovy fillet
• 1 tablespoon caper liquor
• 2 hard-boiled egg yolks
• Salt to taste
• Freshly grated nutmeg
• 1 teaspoon lemon juice
• 1 tablespoon butter

Method

1. 1 Finely chop the parsley and anchovy. Mash the hard-boiled egg yolks into a smooth paste.
2. 2 In a small saucepan, combine the cream, chopped anchovy, parsley, and caper liquor. Warm gently over low heat.
3. 3 Stir in the egg yolk paste, butter, lemon juice, salt, pepper, and nutmeg. Cook until thickened slightly, then serve hot over the boiled chicken.