Carrot Filling

• 6 medium carrots, scraped
• 8 tablespoons butter
• 1 scallion, finely chopped

Boil the carrots in salted water until tender, then chop finely. Sauté them for 5 minutes in the butter, along with the scallion and the breadcrumbs. Remove from the heat and stir in the remaining ingredients, mixing well. Let cool slightly before using.