Pate de Chateau Blanc

Ingredients:

• 12 White Castle hamburgers
• 4 Eggs
• 2 c Milk
• Cream cheese

Preparation:

• Remove half the bun from each White Castle hamburger and discard.
• Place three of the remianing half-sandwiches in a food processor (pickle optional) and add one egg and 1/2 cup milk.
• Pulsate until the ingredients are chopped, but be carefull not to puree.
• Empty into a bowl and repeat the process three more times.
• Pack the mixture into an ungreased, standard-sized bread pan.
• Place pan into a larger pan and pour boiling water into the larger pan to a level half the depth of the bread pan.
• Bake in 350 deg F.
• oven for one hour.
• Cool loaf in refrigerator, overnight is best.
• Turn it out on a plate, decorate with cream cheese and cut pate into slices.