---------- Recipe via Meal-Master (tm) v8.03
       Title: Forest fettucine with morels and breast of pheasant
  Categories: Poultry, Pasta, Main dish
       Yield: 4 servings
     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
      24    Fiddlehead ferns
            -=OR=- Asparagus tips
       2 tb Butter
 --------------------------------FOR PHEASANT--------------------------------
       2    Pheasant breasts
            - (from 3 lb pheasants)
            - boned, skinned & halved
            White pepper
       2 tb Butter
   Prepare the fettucine.  Clean any soil clinging to the morel stems. Place
   the mushrooms in a spice mill and grind to a fine powder. Combine the
   powder with the semolina and all-purpose flours in a food processor and
   process briefly to blend.  Beat the eggs, egg yolks and oil together and,
   with the motor running, add the mixture to the flours. Process until a neat
   ball forms on top of the blade, about 45 to 60 seconds. Remove the dough
   from the machine and knead for a minute on a very lightly floured surface.
   Pat into a thick cylinder and wrap in plastic. Refrigerate for at least 1
   About 1 hour before serving time, cut the dough across into 6 pieces.
   Knead, stretch, and cut each piece in a pasta machine or by hand. Spread
   the fettucine on a tray dusted with semolina.  Cover with a towel until
   cooking time.
   Prepare the sauce.  Soak the mushrooms in warm water to cover for 5
   minutes.  (Halve and rinse fresh morels.)  Drain the mushrooms, halve them
   lengthwise and rinse briefly.  Cut into small pieces.  Heat the butter in a
   skillet and add the morels and shallots.  Cook over low heat until the
   shallots are tender.  Add the cream and simmer, stirring often, until the
   sauce is lightly thickened, about 15 minutes. Season with salt, white
   pepper and nutmeg to taste.  The sauce can be prepared and gently reheated
   just before serving.
   Rub any fuzz from the fiddlehead ferns and trim the tails to leave about
   1/2 inch.  Drop them into boiling salted water and cook until tender, about
   5 minutes.  Drain well.  At serving time, heat them through in the butter.
   About 20 minutes before serving time, sprinkle the pheasant breasts lightly
   with salt and white pepper and let them sit at room temperature until you
   are ready to cook.  Heat the butter in a large, heavy skillet. When it
   foams, add the breasts and brown lightly for about 5 minutes. Turn and cook
   over moderately low heat until they are nicely browned and barely done in
   the center, about 5 more minutes. Remove them and let them sit for 5
   Drop the noodles into a large quantity of boiling salted water. Return to a
   boil, stirring.  Cook about 1 minute, just until tender. Drain them
   thoroughly and toss with three-quarters of the sauce.
   Arrange the fettucine on 4 serving plates.  Slice each pheasant breast in 6
   vertical slices and fan over the pasta.  Top with the remaining sauce and
   surround with the fiddlehead ferns.