Pate De Chateau Blanc
Yield
1 loafPrep
25 minCook
1 hrsReady
2 hrsTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
hamburgers
|
* |
| 4 | large |
eggs
|
|
| 2 | cups |
milk
|
|
| 1 | x |
cream cheese
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
hamburgers
|
* |
| 4 | large |
eggs
|
|
| 473 | ml |
milk
|
|
| 1 | x |
cream cheese
|
*
|
Directions
Remove half the bun from each hamburger anddiscard.
Place three of the remianing half-sandwiches in a food processor (pickle optional) and add one egg and ½ 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℉ (180℃). oven for one hour. Cool loaf in refrigerator.
Turn it out on a plate, decorate with cream cheese and cut pate into slices.
