Calf Fry Pâté (Bull Butter)
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 5 cups
- 1/4 cup vegetable oil
- 1/2 cup all-purpose flour
- 1/4 teaspoon ground cloves
- 2 tablespoons fresh lemon juice
- 2 teaspoons dijon mustard
- 1/2 cup finely chopped onion
- pinch of cayenne
- 1/2 teaspoon freshly grated nutmeg
- 2 tablespoons cognac
- 1 1/2 sticks (3/4 cup) unsalted butter, softened
- 2 teaspoons salt, or to taste
- 1 garlic clove, chopped
- Carbohydrate 11 g(4%)
- Cholesterol 96 mg(32%)
- Fat 19 g(29%)
- Fiber 2 g(6%)
- Protein 5 g(11%)
- Saturated Fat 6 g(32%)
- Sodium 240 mg(10%)
- Calories 235
Preparation 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. 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. 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. Cooks' note:Bull butter may be chilled up to 4 days.
Preparation 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. 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. 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. Cooks' note:Bull butter may be chilled up to 4 days.
