- 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
- 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.