• Calf Fry Pate Bull Butter

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Calf Fry Pate Bull Butter


Gourmet, May 2001


Active time: 35 min Start to finish: 4 3/4 hr


Makes about 5 cups

1 lb 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 chopp

Cooking Instructions
Step 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.
Step 2 Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then saut fries in 2 batches until golden brown on both sides and cooked through, 2 to 3 minutes. Transfer to paper towels to drain.
Step 3 Pure 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.
Step 4 Cooks\' note:
Step 5 驕 Bull butter may be chilled up to 4 days.