Calf Fry Pâté (Bull Butter) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Adapted from Dead Horse Ranch This unusual pâté is made with calves' testicles, also called calf fries. Despite the unique ingredient, bull butter has a milder flavor and more mousselike texture than traditional chicken liver pâté. Ingredients:
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 |
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.
4. Cooks' note: Bull butter may be chilled up to 4 days.
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