---------------------------------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 ts 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 ts 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