INGREDIENTS

INSTRUCTIONS

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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 374
Calories From Fat: 182
Total Fat: 20.5g
Cholesterol: 101.3mg
Sodium: 1369.9mg
Potassium: 434.8mg
Carbohydrates: 24.6g
Fiber: 1.5g
Sugar: 2.6g
Protein: 23.1g