Ingredients
1
lb calf fries, trimmed and peeled (see how to clean calf fries)
1/2
cup all-purpose flour
1/2
cup finely chopped onion
1
medium Granny Smith apple, peeled and 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
1/2
tsp freshly grated nutmeg
Accompaniment: sliced baguette or crackers
Directions
1.
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.
2.
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.
3.
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.
5.
• Bull butter may be chilled up to 4 days.
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