Roman Pie

Directions

1. 1

   FOR THE MEAT LAYERS---------------------------- 1 lb Cooked turkey or chicken * 1/4 lb Cooked ham 1/4 lb Cooked tongue 50 g Canned anchovy f

2. 2

   Goose, pheasant and other birds can be used instead

3. 3

   Well-flavoured, clear stock and a little gelatine powder may be substituted for canned consomme

4. 4

   Make a smooth, rich sauce with the butter, flour, milk and cream

5. 5

   Let it simmer for about 4 minutes

6. 6

   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 th

7. 7

   Let the sauce cool while you cook the macaroni in plenty of salted water until al dente

8. 8

   Plunge the pasta in cold water to arrest cooking, drain well and stir it into the sauce