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In 10g butter, sauté the shallots
Finely chop the thyme and chicken liver, cook them together until lightly browned
In another pan, reduce the cream over low heat with mustard. Once thickened, add the water and buttercream
Mix the shallot preparation, chicken liver, and thyme, parsley, and tarragon
Then pass through a sieve and mix with the cream and mustard preparation