Calf Fry Pate (Bull Butter)

• 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

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

fries, allpurpose, vegetable oil, onion, apple, garlic, eggs, chicken, unsalted butter, shelled natural pistachios, mustard, nutmeg, ground cloves, salt, cayenne, cognac, lemon juice, accompaniment

Taken from www.epicurious.com/recipes/food/views/calf-fry-pate-bull-butter-104999 (may not work)