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0 min Makes about 5 cups Main Ingredient: FRY*PATE*BULL Cuisine: American

Cooking: Active time: 35 min Start to finish: 4 3/4 hrStart to finish: 1 day min



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 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

Nutrition Facts

per serving of Makes about 5 cups




Step 1Halve 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 2Heat 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.

Step 3Purée 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 4Cooks\' note:

Step 5• Bull butter may be chilled up to 4 days.

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