---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
  
       Title:  Mousseline of Scallops and Salmon
  Categories: Mousse, Seafood, Masterchefs, Frisco, Let
       Yield: 16 servings
  
 ---------------------------------MOUSSELINE---------------------------------
       8 oz Salmon, fresh                            Salt (to taste)
      16 oz Scallops, fresh                          Pepper (to taste)
       3 lg Eggs                                     Nutmeg (to taste)
     1/2 qt Cream, heavy                       16 ea Ramekins for individual
     1/2 tb Truffles, chopped, (opt)                 -- servings (small molds
       1 oz Butter, melted                           -- can be used instead)
 
 -----------------------------------SAUCE-----------------------------------
       1 ts Shallots, finely chopped          1/4 c  Cream, heavy
       2 tb Vinegar                           1/2 lb Butter, unsalted
     1/2 c  Wine, Muscadet                           Pepper, white (to taste)
 
 ----------------------------------GARNISH----------------------------------
       1 bn Spinach, shredded                   1 ts Butter
       1 bn Watercress, shredded           
  
   For the Mousseline:
   ===================
   
        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:
   ==============
   
        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:
   ================
   
        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
  
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