*  Exported from  MasterCook  *
                      MOUSSELINE OF SCALLOPS & SALMON
 Recipe By     : 
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Fish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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)
    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)
    1       bn           Spinach, shredded
    1       bn           Watercress, shredded
    1       t            Butter
   For the Mousseline: ÿÿÿÿÿÿ  
        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
        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: ÿÿÿÿÿ
        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: ÿÿÿÿÿ  
        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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