Roman Pie
| Yield: | 8 Servings |
| Categories: | Meats, Pasta |
| 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 |
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