Title: Pate de chateau blanc
 Categories: Appetizers
      Yield: 12 Servings
 
     12    White Castle hamburgers
      4    Eggs
      2 c  Milk
           Cream cheese
 
  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.