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Pate De Chateau Blanc




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This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks

Pate De Chateau Blanc

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.

 

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previous page: Pate Cregyn Gleision Mucai (Menai Pride Mussel Pate) Welsh
  
page up: Last Century Appetizer Recipes 2
  
next page: Pate De Poulet En Gelee