If you've read my previous pork scrapple post you'll be familiar with this one. I made it pretty much the same way. I cooked all of the bones and meat in stock, stripped the meat from the bones and ran it through my meat grinder. Then I seasoned it and cooked it down in some of the stock, buckwheat flour and fine ground cornmeal. The meat was placed in small molds and chilled overnight to set it.
The persimmon butter is just like apple butter, cooked and stirred vigorously with cinnamon, sugar, nutmeg and clove. I have quite a bit of this stuff left from canning in the fall.
The egg was cooked in it's shell in a water bath held at 145 degrees for 45 minutes and then chilled in ice water. It's placed in very hot water for a minute before being cracked open and served. I call this type of egg a "momofuku egg" because I learned to make it from David Chang's cookbook.