12 white castle hamburgers
4 eggs
2 c milk
1 cream cheese
Remove half the bun from each White Castle hamburger and discard.
Place three of the remaining 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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