Ingredients
I chicken Liver
1 Shallot
1 sprig of thyme, Tarragon, Parsley
.42 cup of creme fraiche. (sour cream)
1 tbs dijon mustard
.7 oz butter split in half
2 tbsp water
Preparation
Saute shallots in half butter, Finely chop thyme and liver. Cook together till brown. (In shallot butter?) In another pot reduce cream with mustard (blend sour cream & mustard?) add water and butter. Mix shallot with liver, thyme parsley & Tarragon. Press through sieve. Mix with mustard cream.
