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1
Prepare the fettucine.
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2
Clean any soil clinging to the morel stems.
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3
Place the mushrooms in a spice mill and grind to a fine powder.
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4
Combine the powder with the semolina and all-purpose flours in a food processor and process briefly to blend.
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5
Beat the eggs, egg yolks and oil together and, with the motor running, add the mixture to the flours.
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6
Process until a neat ball forms on top of the blade, about 45 to 60 seconds.
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7
Remove the dough from the machine and knead for a minute on a very lightly floured surface.
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8
Pat into a thick cylinder and wrap in plastic.
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9
Refrigerate for at least 1 hour.
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10
About 1 hour before serving time, cut the dough across into 6 pieces.
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11
Knead, stretch, and cut each piece in a pasta machine or by hand.
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12
Spread the fettucine on a tray dusted with semolina.
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13
Cover with a towel until cooking time.
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14
Prepare the sauce.
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15
Soak the mushrooms in warm water to cover for 5 minutes.
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16
(Halve and rinse fresh morels.)
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17
Drain the mushrooms, halve them lengthwise and rinse briefly.
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18
Cut into small pieces.
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19
Heat the butter in a skillet and add the morels and shallots.
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20
Cook over low heat until the shallots are tender.
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21
Add the cream and simmer, stirring often, until the sauce is lightly thickened, about 15 minutes.
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22
Season with salt, white pepper and nutmeg to taste.
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23
The sauce can be prepared and gently reheated just before serving.
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24
Rub any fuzz from the fiddlehead ferns and trim the tails to leave about 1/2 inch.
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25
Drop them into boiling salted water and cook until tender, about 5 minutes.
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26
Drain well.
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27
At serving time, heat them through in the butter.
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28
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.
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29
Heat the butter in a large, heavy skillet.
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30
When it foams, add the breasts and brown lightly for about 5 minutes.
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31
Turn and cook over moderately low heat until they are nicely browned and barely done in the center, about 5 more minutes.
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32
Remove them and let them sit for 5 minutes.
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33
Drop the noodles into a large quantity of boiling salted water.
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34
Return to a boil, stirring.
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35
Cook about 1 minute, just until tender.
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36
Drain them thoroughly and toss with three-quarters of the sauce.
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37
Arrange the fettucine on 4 serving plates.
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38
Slice each pheasant breast in 6 vertical slices and fan over the pasta.
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39
Top with the remaining sauce and surround with the fiddlehead ferns.
