Lightly sauté the chopped shallot on melted butter, cool
and mix with the other ingredients (except the lemon juice, white pepper, and
nutmeg). Place in a vacuum sealed bag and cook in a Sous vide cooker at 75°C
for approximately 65 minutes. Remove the thyme sprig and finely blend with a
stick blender. Add spices: salt, white pepper, nutmeg and lemon juice.
Toast the bread slices in a sandwich toaster or a small
pan wihtout any grease.