Sebastian Michael's cookbook

kase and lobster souffle and roasted pigeons in bouillon

Not exactly the same as this one but you son always adjust.

2 Tbsp. finely grated Parmesan or other hard cheese
2 1/2 Tbsp. butter
3 Tbsp. flour
1 cup hot milk
1/2 tsp. paprika
fresh grating of nutmeg
1/2 tsp. salt
3 grinds of white pepper
4 egg yolks
5 egg whites
Pinch of cream of tartar
1/2 grated Gruyere cheese
Lobster tail
1/2 cup white wine

Butter a 7 1/2″ -8″ round souffle dish. Roll the grated Parmesan around the sides and bottom of dish. Have ready an aluminum collar that is 3″ above the dish and a straight pin to secure. Preheat the oven to 400F and set the rack to the lower third level.
Pour white wine into a small saucepan and bring to boiling. Place lobster tail in and poach for approximately 8 min. Let cool and remove meat and chop finely.

Melt the butter in a medium sized sauce pan and add the flour. Cook stirring constantly for 2 minutes. Do not brown. Remove from the heat and cool slightly. Pour in all the hot milk at once and whisk vigorously to blend. Return the saucepan to the heat and with a wooden spoon stir and let boil slowly for 3 min. The sauce will turn very thick. Remove from heat and whisk in the paprika, nutmeg, salt and pepper. One by one whisk in the egg yolks. Add cooked lobster.

In a separate bowl beat the egg whites to stiff shiny peaks. Scoop a quarter of the egg whites and stir into the egg yolk mixture. Turn the rest of the egg whites on top and gently fold in with a wooden spoon alternately adding sprinkles of the grated Gruyere cheese. Spoon mixture into the prepared dish and place the aluminum collar on and secure with the pin. Place in the oven. Reduce heat to 375F bake for 30-35 minute or until the souffle has puffed 2-3 inches and the top is nicely browned. You can slide a cake tester into the outer edge to make sure it is done.

Remove from the oven and carefully remove the collar. Bring to the table immediately and plunge two spoons into the center and pull the souffle apart. Serve onto individual plates. Lovely with a salad.

Depends on what you are having with it but I would say 4-6 servings.

Pigeon breast

Ingredients

8 pigeon breasts
First Marinade

4 cloves garlic
3 cm piece of ginger
1 tsp of salt
½ tsp chilli powder
juice from 1 lemon
Yoghurt Marinade

100ml thick Greek yoghurt
1 tsp kashmiri red chilli powder
1 tsp of garam masala
1 tsp cumin seeds, crushed
1 tbsp vegetable oil
Method

First Marinade

Blend the ginger, garlic to make a paste.
Mix the ginger and garlic paste with lemon juice, salt, chilli powder and coat the pigeon breasts. Leave them to marinate for about 20 minutes.
Yoghurt Marinade

Meanwhile make up a second marinade with the yoghurt, kashmiri chilli powder, garam masala and crushed cumin seeds.
Heat the oven to 180ºC
Once marinaded heat a frying pan and fry the breasts for about 1 minutes on each side.
Remove and place on an oven try then smear the yoghurt marinade over each breast. Place in the oven and cook for a further 3-4 minutes if you want the breasts pink. Longer if you prefer them more well done.
Remove from the oven and leave them to rest for at least 5 minutes.
Slice the breast and squeeze with a little lemon and serve with some salad.