CALF FRY PâTé (BULL BUTTER)

Calf Fry Pâté (Bull Butter) image

Yield Makes about 5 cups

Number Of Ingredients 18

1 pound calf fries, trimmed and peeled (see how to clean calf fries )
1/2 cup all-purpose flour
1/4 cup vegetable oil
1/2 cup finely chopped onion
1 medium Granny Smith apple, peeled and chopped
1 garlic clove, chopped
4 hard-boiled large eggs, coarsely chopped
1 cup chicken stock or low-sodium chicken broth
1 1/2 sticks (3/4 cup) unsalted butter, softened
1/2 cup shelled natural pistachios, toasted
2 teaspoons Dijon mustard
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
2 teaspoons salt, or to taste
Pinch of cayenne
2 tablespoons Cognac
2 tablespoons fresh lemon juice
Accompaniment: sliced baguette or crackers

Steps:

Halve calf fries lengthwise with a sharp knife, then pat dry with paper towels. Season flour with salt and pepper and dredge fries to lightly coat, shaking off excess.
Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then sauté fries in 2 batches until golden brown on both sides and cooked through, 2 to 3 minutes. Transfer to paper towels to drain.
Purée fries in a food processor with remaining ingredients until smooth and transfer to a serving bowl. Chill, covered, until firm, at least 4 hours. Bring to room temperature before serving.