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Bami, Hongkongoise

Cut into half-inch-square pieces half pound lean raw rump of beef, half pound lean fresh pork cut same way, and keep separately. Hash very finely six medium-sized sound shallots, one clove garlic; mix shallots and garlic with a heaping tablespoon finely fresh-chopped parsley and keep on a plate. Plunge into boiling water with a teaspoon salt in a saucepan and boil for fifteen minutes half pound noodles and quarter pound best macaroni, but in separate water; drain thoroughly and keep separate. Melt one tablespoon butter in a saucepan, add two light tablespoons flour; stir well, add two small finely chopped onions, two finely chopped shallots, one clove crushed chopped garlic, one clove, one sprig bay leaf and one sprig thyme. Stir all well together with a wooden spoon, while browning for four minutes. Moisten with half pint hot broth or hot water, mix well with a whisk; then add two good-sized, ripe, chopped tomatoes. Season with half tablespoon salt, half teaspoon white pepper, one salt-spoon grated nutmeg, half saltspoon cayenne pepper, adding one good teaspoon good curry powder. Stir all well together and let gently simmer for twenty-five minutes. Strain the sauce and keep it warm. Lightly butter the bottom of a pie dish, then evenly arrange the macaroni at the bottom of the dish; spread a very little of the sauce over the macaroni. Spread over evenly one-third of the mixed shallots, garlic and parsley; arrange the beef nicely divided over the macaroni, etc., then another third of the shallot mixture. Season with a saltspoon salt and a light snuff of white pepper. Now spread half the remaining sauce over. Neatly lay half the noodles evenly over; arrange the pork as a layer over the noodles; sprinkle the remaining shallot mixture over the pork. Season with a saltspoon salt and half saltspoon white pepper. Evenly spread the balance of the noodles; sprinkle one tablespoon very finely minced cooked lean ham. Pour and neatly spread the remaining sauce over. Sprinkle half teaspoon grated Parmesan or Swiss cheese over all. Have one teaspoon butter divided into small bits and placed on the surface. Place it in a moderate oven to bake for fifty-five minutes, or until it has obtained a good golden colour. Remove it from the oven, place the dish into another cold one and send to the table.