*  Exported from  MasterCook  *
 
                                 ROMAN PIE
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Meats                            Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----FOR THE MEAT LAYERS-----
    1       lb           Cooked turkey or chicken *
      1/4   lb           Cooked ham
      1/4   lb           Cooked tongue
   50       g            Canned anchovy fillets
      3/4   lb           Mushrooms
    1       lg           Bunch parsley
                         Lemon juice
                         A few black olives
                         Canned consomme **
                         -----FOR THE PASTA LAYERS-----
    6       oz           Macaroni
   12 1/2   fl           Milk
      1/2   pt           Single cream
    1       oz           Butter
    1       oz           Plain flour
    4       oz           Cheddar cheese
    1       oz           Parmesan cheese
 
   *Note: Weight given for turkey or chicken is skinned, boned weight. Goose,
   pheasant and other birds can be used instead.
   
   **Well-flavoured, clear stock and a little gelatine powder may be
   substituted for canned consomme.
   
   Make a smooth, rich sauce with the butter, flour, milk and cream.  Let it
   simmer for about 4 minutes.  Then, away from the heat, stir in the grated
   Cheddar and Parmesan, a seasoning of nutmeg and some salt and pepper - but
   go carefully with the salt in view of the cheeses and salted meats used in
   this dish.  Let the sauce cool while you cook the macaroni in plenty of
   salted water until al dente.  Plunge the pasta in cold water to arrest
   cooking, drain well and stir it into the sauce.
   
   Slice the mushrooms thickly and saute them well in a non-stick pan with no
   fat.  Season them with about 1 1/2 teaspoon lemon juice, plenty of pepper
   and a little salt and allow to become cold.  Then cut the turkey meat into
   pieces about the width and half the length of your little finger, and mix
   the poultry and mushrooms together.
   
   Cut the ham, tongue and drained anchovies into strips about the same length
   as the poultry but considerably less wide.  Mix the anchovies, ham and
   tongue with a good quantity of fairly coarsely chopped parsley.
   
   Sprinkle about one third to half of the ham mixture over the base of a
   shallow dish of 4 to 4-1/2 pint capacity.  Cover with half the macaroni
   mixture, then all the turkey mixture, then the rest of the macaroni. Spread
   each layer evenly and press down into the dish with a potato masher before
   adding the next layer.  Cover and chill for 30 minutes.
   
   Arrange the remaining ham mixture on top and scatter the olives to make a
   decorative display of the pink, green and black ingredients.  Press down
   lightly then pour on enough barely melted consomme or cool jellied stock to
   cover.
   
   Cover the dish and refrigerate for a few hours until set.  Better still,
   refrigerate Roman pie overnight to allow flavours to blend and mature, but
   be sure to bring it back to room temperature at least two hours before
   serving.
   
   Source: Philippa Davenport in “Country Living” (British), December 1988.
   Typed for you by Karen Mintzias
  
 
 
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