2 lbs. carrots
1/4 lb. mushrooms
1/2 lb. spinach
5 oz. butter
5 eggs
4 oz. grated Swiss cheese
1 tsp. each salt and pepper

Peel carrots and cut into 1/4 inch slices. Clean and slice mushrooms. Clean spinach and remove stems. Saute carrots slowly in 4 tablespoons butter until tender. Chop them coarsely and reserve in large mixing bowl. Saute mushrooms in 2 tablespoons butter over high heat for 2 minutes. Chop coarsely and add to carrots. Saute spinach in 2 tablespoons butter. Chop coarsely and reserve separately. When spinach is cool. Add 1 egg and mix thoroughly. Beat together remaining eggs and cheese. Combine this mixture with carrots and mushrooms. Add salt and pepper. Line medium loaf pan with foil. Grease foil with remaining butter. Put half the carrot mixture in the pan. Cover with spinach, then add remaining carrots. Place in larger pan of hot water and bake in 400 degree oven for 1 hour 15 minutes. To serve, invert over warm serving platter and remove foil. Slice and serve.