💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › europe › british › recipe23… captured on 2022-06-11 at 23:07:43.

View Raw

More Information

-=-=-=-=-=-=-



                                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
 


                   - - - - - - - - - - - - - - - - - -