Forest Fettucine with Morels and Breast of Pheasant
| Yield: | 4 Servings |
| Categories: | Poultry, Pasta, Main Dishes |
| FETTUCINE | ||
| 1/2 | oz | Dried morels; -=OR=- |
| 2 | tb | -Morel powder |
| 3/4 | c | Semolina flour |
| 2 | Extra-large egs | |
| 2 | Extra-large egg yolks | |
| 1 | tb | Olive oil |
| MOREL CREAM SAUCE | ||
| 18 | Dried morels =OR=- Fresh, if in season | |
| 1 | tb | Butter |
| 2 | tb | Chopped shallots |
| 1 3/4 | c | Heavy cream |
| Salt; to taste | ||
| White pepper; to taste | ||
| Nutmeg; to taste | ||
| GARNISH | ||
| 24 | Fiddlehead ferns =OR=- Asparagus tips | |
| 2 | tb | Butter |
| FOR PHEASANT | ||
| 2 | Pheasant breasts (from 3 lb pheasants) boned, skinned & halved | |
| Salt | ||
| White pepper | ||
| 2 | tb | Butter |
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