INGREDIENTS

INSTRUCTIONS

MOUSSELINE
SAUCE
GARNISH
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip

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