4 sl Salmon, sliced, thin,

           -- about 4 oz each
    1/2 lb Scallops

      1 ea Egg white

      1 c  Cream, heavy

           Salt (to taste)
           Pepper, white (to taste)
      2 tb Vinegar, wine

    1/2 c  Wine, white

      2 tb Shallots, minced

--------------------------------BUERRE BLANC--------------------------------
    1/4 c  Shallots, minced

    1/4 c  Vinegar, wine, red

    1/4 lb Butter, softened

    1/8 c  Cream, heavy

       Put the scallops into a food processor and puree.
       Add egg white and blend for a few seconds.
       Slowly add cream and season with salt and white pepper.
       Lightly pound salmon to a uniform thickness and divide the mousse
  among the filets.  Roll filets into cylinders and place in a buttered
  baking pan.
       Sprinkle with shallots, vinegar, wine and pepper, Bake for 5 to
  10 minutes in a 250 - 275 F oven, or until just done.

       Serve with Buerre Blanc.
  Buerre Blanc:
  =============
       Put the shallots in a pan with vinegar and reduce until the
  liquid is evaporated.
       Whisk in butter until a smooth emulsion is formed.
       Add cream and cook carefully for a minute.
       Source: Great Chefs of New Orleans, Tele-record Productions
       :    Box 71112, New Orleans, Louisiana - 1983
       :    Chef Michel Marcais, Begue's Restaurant, New Orleans