Timbales de foies de volaille

• 2 medium-sized shallots, peeled
• 1 clove garlic, peeled
• 4 or 5 sprigs

Place a circle of buttered waxed paper on the bottom of each baba cup, then heavily butter the sides. Make a persillade by chopping the shallots, garlic, and parsley either in a food processor or with a knife. Melt the butter in a large skillet, then add the persillade and the herbes de Provence and sauté gently over medium-low heat for 2 or 3 minutes, stirring from time to