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1
Saute the carrots slowly in 2 ounces of butter until tender.
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2
Chop coarsely and reserve in a large mixing bowl.
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3
Over high heat, saute the mushrooms in 1-ounce of butter for 2 minutes.
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4
Chop coarsely and add them to the carrots.
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5
Saute spinach in 1-ounce of butter.
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6
Chop coarsely and reserve separately.
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7
When the spinach is cool, add 1 egg and mix thoroughly.
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8
Beat together the remaining eggs and the cheese.
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9
Combine this mixture thoroughly with the carrots and mushrooms.
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10
Add salt and pepper.
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11
Taste and correct seasonings, if necessary.
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12
Preheat oven to 400 degrees F.
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13
Line the bottom of an 8 1/2 by 4 1/2 by 2 1/2-inch loaf pan with parchment paper.
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14
Butter the pan and the parchment with the remaining 1-ounce of butter.
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15
Fill the pan with half the carrot mixture, cover with the spinach, and top with the remaining carrot mixture.
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16
Top with another piece of buttered parchment paper
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17
Place in a bain-marie, and bake in oven for 1 hour and 15 minutes, or until a knife inserted into the center comes out clean.
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18
Invert onto a warm serving platter and remove the foil.
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19
Slice and serve immediately.
