Forest Fettucine with Morels and Breast Of Pheasant

Directions

1. 1

   FETTUCINE--------------------------------- 1/2 oz Dried morels

2. 2

   OR=- 2 tb -Morel powder 3/4 c Semolina flour 2 Extra-large egs 2 Extra-large egg yolks 1 tb Olive oil -----------------------------MOREL CRE

3. 3

   to taste White pepper

4. 4

   to taste Nutmeg

5. 5

   to taste ----------------------------------GARNISH---------------------------------- 24 Fiddlehead ferns -=OR=- Asparagus tips 2 tb Butter -

6. 6

   Clean any soil clinging to the morel stems

7. 7

   Place the mushrooms in a spice mill and grind to a fine powder

8. 8

   Combine the powder with the semolina and all-purpose flours in a food processor and process briefly to blend