Pate De Chateau Blanc

This is the kind of recipe that stops you mid-read. Leftover hamburgers go into a food processor with eggs and milk, get pulsed into a chunky mixture, and bake in a water bath until set into a firm, sliceable pate. Topped with cream cheese and served cold, it’s a retro appetizer that’s part meatloaf, part terrine.

The water bath (bain-marie) is what gives this its smooth, dense texture. Without it, the loaf would dry out and crack. The gentle, even heat cooks the egg-and-milk custard around the meat slowly, keeping everything moist.

Pulse carefully in the food processor. You want a rough chop, not baby food. Keeping some texture means each slice has visible bits of meat and bun throughout.

Kitchen Tips

• Remove only the top half of each bun. The remaining bread acts as a binder, soaking up the milk and holding the loaf together.
• Process in batches of three hamburgers as directed. Overcrowding the food processor leads to uneven chopping.
• Chill the loaf completely (at least 4 hours) before unmolding. It slices cleanly when cold but crumbles when warm.
• Spread the cream cheese over the top and sides while the loaf is still cold. It sticks better to a chilled surface.

Variations

• Use cheeseburgers for a richer, cheesier result.
• Mix chopped pickles or relish into the cream cheese topping for a tangy garnish.
• Serve slices on crackers or toast points as a cocktail party appetizer.