How To make Mousseline Of Scallops& Salmon

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: ?????? 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