Toss the fingerling potatoes with 1 TBS of olive oil, season with salt and pepper and roast until just cooked through (about 10 . 12 minutes)
Morel butter: Saute the chopped shallots in 1TBS olive oil until the shallots begin to soften. Add the chopped morels and saute until the mushrooms release their juices. De glaze the pan with the sherry and season with salt and pepper. Puree the cooled mushrooms with the butter until smooth. Reserve.
To cook the romaine: split the heads of romaine in half lengthwise. Place in one layer in a baking dish. Cover the romaine wit the chicken stock and the lemon juice. Add 4 fresh laurel leaves and all but 2 TBS of the butter. Season liberally with salt and pepper and cover with aluminum foil. Place the baking dish in a 350 degree F. oven and braise the romaine until tender (about 30 minutes). Remove and let stand in the liquid.
The morel ragout: In pot, cook the bacon over medium heat until it just begins to crisp. Add the shallots and cook untl they are translucent. Add the sliced morels and cook until they soften.l De glaze the pan with the sherry vinegar and sherry wine. Reduce to 2 TBS.
Finish with butter and parsley, salt and pepper.
Remove the breasts and legs of the poussins.
To plate: on two opposite corners of a large, warm, plate, place 2 TBS of morel ragout. On each of the other two corners, place 1/4 head of romaine. Place one breast each on t he morels and one leg each on the romaine. Reduce 1/4 cup of the romaine braising liquid by one half. Finish the sauce with 2 TBS. butter and the ground lemon zest. Spoon this lemon butter over the poussin legs. Make a small slit lengthwise in the fingerling potatoes. Gently push the two ends of the potato together to loosen the meat of the potato. Fill each potato with 1 TBS of morel butter. Rest one potato against each of the poussin breasts. Serve.
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