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1
Cut off and discard the stems from the beets.
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2
Put the beets in a saucepan.
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3
Add water to cover and bring to the boil.
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4
Let simmer about 35 minutes or until tender.
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5
Drain.
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6
Meanwhile, drop the carrots into a saucepan of boiling water.
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7
Cook about five minutes.
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8
Drain.
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9
Put the carrots into the container of a food processor or electric blender and blend thoroughly.
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10
There should be about one and one-half cups.
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11
Spoon and scrape the mixture into a bowl.
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12
Drop the spinach into a kettle of boiling water and stir down.
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13
Let cook about one minute.
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14
Drain well.
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15
When cool enough to handle, squeeze to extract most of the liquid.
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16
Put the spinach into the container of a food processor or electric blender and process until smooth.
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17
There should be about one and one-half cups.
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18
Spoon and scrape this into a bowl.
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19
Put the veal into the container of a food processor or electric blender and blend well.
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20
Add the egg and blend.
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21
Gradually add the cream while blending.
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22
Season with salt, pepper and nutmeg.
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23
Add one-third of the veal mixture to the spinach and blend thoroughly.
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24
Add another third to the carrots and blend well.
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25
Set both mixtures aside.
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26
Slice the beets and put the slices into the container of a food processor or electric blender.
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27
Blend thoroughly.
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28
Spoon and scrape the mixture into a mixing bowl.
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29
Add the remaining veal mixture and blend well.
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30
Preheat the oven to 400 degrees.
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31
Using oil, lightly grease the inside of a loaf pan that measures nine by five by two and three-quarter inches.
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32
The goal in filling the pan is to achieve a checkered pattern with each puree.
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33
Fill the bottom of the pan with two evenly packed lengthwise layers, using one-half of the spinach mixture and one-half of the carrot mixture.
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34
Spoon the spinach mixture carefully to cover half of the bottom of the pan lengthwise, smoothing over the top.
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35
Spoon the carrot mixture next to it, smoothing over the top.
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36
Top the spinach mixture with onehalf of the beet mixture, smoothing over the top.
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37
Top the carrot mixture with the remaining spinach mixture, smoothing over the top.
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38
Top the beet mixture with the remaining carrot mixture, smoothing over the top.
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39
Top the middle spinach mixture with the remaining beet mixture, smoothing over the top.
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40
Cover the loaf pan closely with aluminum foil.
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41
Place the loaf pan in a basin of water and bring it to the boil on top of the stove.
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42
Place the pans in the oven and bake one hour and 15 minutes.
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43
Remove and let cool.
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44
Chill thoroughly before unmolding and slicing.
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45
Serve with sauce fine herbes.
