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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