Calf Fry Pâté Bull Butter Recipes

CALF FRY PâTé (BULL BUTTER)

Steps:

• 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.

SAUTEED CALF'S LIVER

Steps:

• Place liver in a nonreactive (ceramic or glass) bowl and pour milk over. Refrigerate, covered, 5 to 6 hours.
• In a large skillet, heat 2 tablespoons butter over medium-high heat. When butter is shimmering, add onions. Cook, stirring occasionally, until softened and translucent, 5 to 10 minutes. Reduce heat to medium-low and continue to cook, stirring more frequently until onions are very soft and brown, 30 to 40 minutes more.
• Drain liver and discard milk. Pat liver dry with paper towels.
• Spread flour on a plate and season with salt and pepper. Thoroughly coat liver with the flour mixture, shaking off excess.
• Heat a large (13-inch) saute pan over medium heat and add remaining 2 tablespoons butter and the oil and heat until shimmering. Cook (in batches, if necessary, to avoid crowding pan) until liver is firm (but not hard) and browned on the outside but still slightly pink in the center, 1 to 2 minutes per side. Repeat with remaining liver, adding more oil to the pan as necessary. Add sage and cook for 1 minute more.
• Divide liver among plates and top with onions.

SUR LE GRIL CHOPPED CALF LIVER PATE

Steps:

• With a sharp knife, remove the tough outer membranes from liver.
• In a heavy skillet, heat oil and add chopped onions.
• Cook over medium high heat until translucent and golden brown.
• Remove with a slotted spoon and set aside.
• Add butter to skillet.
• Heat until melted.
• Add liver pieces.
• Over medium heat, fry liver until just done - 3 minutes on each side.
• Alternatively, liver can be brushed with butter and broiled.
• To test for doneness, cut a piece from liver slice.
• If still pink, continue cooking for 30 - 60 seconds.
• Overcooking causes the liver to be dry and tough.
• For finely mashed egg that disappears in the liver mixture, force egg through a wire strainer.
• For best results, separate the hard cooked whites from yolks and sieve them separately.
• Set aside.
• Fit meat grinder with a medium blade and place cooked liver and cooked onions in the grinder.
• Grind, then regrind the ground mixture.
• In a medium mixing bowl, combine the twice ground meat and onions mixture with the sieved eggs.
• Add salt and pepper.
• Taste and adjust seasoning.
• If desired, add a few drops of commercial gravy browning liquid to heighten color.
• Refrigerate for 24 hours before serving.
• Serve with slices of tomato, cucumber and dark rye bread.

DEEP-FRIED BUTTER

Steps:

• Whisk brown sugar and 1 1/2 teaspoons cinnamon together in a shallow bowl. Dip each piece of butter into cinnamon-sugar mixture to coat completely. Place butter pieces in a single layer on a parchment paper-lined baking sheet. Freeze until hard, 8 hours to overnight.
• Stir 1 cup flour, 2 teaspoons cinnamon, baking powder, and salt together in a bowl. Beat buttermilk, eggs, and white sugar together in another bowl; add flour mixture to buttermilk mixture and beat until smooth. Gradually stir remaining flour into buttermilk mixture until desired batter consistency is reached.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Poke a toothpick into the center of each frozen piece of butter. Dip butter into batter to coat completely.
• Working in batches, carefully drop coated butter pieces into hot oil and cook, turning occasionally, until golden brown and puffed, about 2 minutes. Transfer fried butter to a paper-towel lined plate and dust with confectioners' sugar.