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1
Make a smooth, rich sauce with the butter, flour, milk and cream.
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2
Let it simmer for about 4 minutes.
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3
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.
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4
Let the sauce cool while you cook the macaroni in plenty of salted water until al dente.
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5
Plunge the pasta in cold water to arrest cooking, drain well and stir it into the sauce.
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6
Slice the mushrooms thickly and saute them well in a non-stick pan with no fat.
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7
Season them with about 1 1/2 teaspoon lemon juice, plenty of pepper and a little salt and allow to become cold.
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8
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.
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9
Cut the ham, tongue and drained anchovies into strips about the same length as the poultry but considerably less wide.
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10
Mix the anchovies, ham and tongue with a good quantity of fairly coarsely chopped parsley.
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11
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.
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12
Cover with half the macaroni mixture, then all the turkey mixture, then the rest of the macaroni.
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13
Spread each layer evenly and press down into the dish with a potato masher before adding the next layer.
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14
Cover and chill for 30 minutes.
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15
Arrange the remaining ham mixture on top and scatter the olives to make a decorative display of the pink, green and black ingredients.
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16
Press down lightly then pour on enough barely melted consomme or cool jellied stock to cover.
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17
Cover the dish and refrigerate for a few hours until set.
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18
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.
