Oregon Morels
Stuffed With Squab

Ingredients
3 Large Morels
1 Cooked Squab
_ Cup Heavy Cream
1 Tablespoon Truffle Oil
Salt
Pepper
Mirepoix (Celery, Carrot and Onion)
1 Bottle of Port
2 Tablespoons Butter

Procedure

• Squab Mousse
  
• Skin and bone the squab and reserve the bones for the sauce.
  
• Make a mousse of the squab meat by putting it through a food processor with the cream and truffle oil. Season with Salt and Pepper to taste.
  
• Put mousse into a pastry bag fitted with a medium tip.

Port Sauce

• Brown the squab bones in a hot skillet on the stove
  
• Add a very fine dices mirepoix (Celery, Carrot, Onion,) and the bottle of port.
  
• Reduce this to _ its original volume.
  
• Strain the reduction and return it to a sauce pan.
  
• Whisk in butter unto it is incorporated into the port and the sauce takes on a nice sheen.

Morels

• Pipe the mousse into the morels.
• Place the morels on a buttered baking sheet and roast for eight minutes at 375.

Presentation

• Spoon sauce onto a plate.
• Put a small dressed salad in the center, and arrange the morels around the salad.