MOUSSELINE 8 oz Salmon, fresh

16 oz Scallops, fresh

3 lg Eggs

1/2 qt Cream, heavy

1/2 tb Truffles, chopped, (opt)

1 oz Butter, melted

Salt (to taste) Pepper (to taste) Nutmeg (to taste) 16 Ramekins for individual

servings (small molds can be used instead) SAUCE 1 t Shallots, finely chopped

2 tb Vinegar

1/2 c Wine, Muscadet

1/4 c Cream, heavy

1/2 lb Butter, unsalted

Pepper, white (to taste) GARNISH 1 bn Spinach, shredded

1 bn Watercress, shredded

1 t Butter

For the Mousseline: yyyyyy Grind the scallops and the shrimp (separately) in a meat grinder or food processor, then cool both in the refrigerator for 1/2 hour. Place the scallops in a bowl with 1 egg, 1 egg white (reserve the yolk for the salmon), salt, pepper, and nutmeg. Put the scallop mixture in a food processor and run for 1 minute. Slowly add cream until blended (about 3 seconds). Do not overblend or mixture will be buttery. Add truffles to scallop mixture and set aside. Place the salmon in a processor bowl with the other egg, the reserved egg yolk, salt and pepper. Process for 1 minute. Butter the ramekins or molds, then spoon the scallop mixture into them. Put the salmon mixture into a piping tube and pump the mixture into the center of the mold (or simply pour mixtures into the mold.) Place the ramekins or molds in a shallow pan containing 1 inch of water; cover the pan with aluminum foil pierced with small holes to allow steam to escape. Bake in a 350 F oven for 30 minutes. For the Sauce: yyyyy Put the shallots, vinegar, and wine into small saucepan and cook until half of the liquid is gone. Add cream and bring to a boil, then whip. Add butter in small pieces and whisk over medium heat. Remove from heat and adjust the seasonings. For the Garnish: yyyyy Saute spinach and watercress in butter for 1 minute. On hot serving plates, arrange some of the spinach and watercress in small circles the same size as the ramekins or molds. Unmold the scallop salmon mousse onto the vegetables, top with sauce(s). Note: You may use a combination of sauces to form a design on the plate (American sauce, genoise sauce, tomato sauce can be used interchangeably). Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Rene Verdon, Le Trianon, San Francisco, CA