-----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: