Name: Calf Fry Pâté (Bull Butter)
Yield: Makes about 5 cups
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

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.

Cooks' note:

Bull butter may be chilled up to 4 days.

Recipe notes

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