Categories: Poultry, Pasta, Main dishes 
      Yield: 4 servings 
  
---------------------------------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 
  
  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 hour. 
   
  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 minutes. 
   
  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.