|Leeks||1 Dozen, large sized|
|Mixed herbs||1 Tablespoon|
|Vinaigrette sauce||1 Tablespoon|
Clean the leeks, keeping only the white part: cook in boiling water, drain and dry very carefully on a cloth: leave to get cold.
Shell the shrimps, mash them with the hard-boiled egg yolks, and mix with the very thick mayonnaise and the mixed herbs.
Open the leeks down one side, remove the inner leaves, substituting in each leek some of the stuffing sauce.
Close up the leeks again, arrange them on hors-d'oeuvre plates, pour over them the sauce vinaigrette, decorate with the hard-boiled whites of egg cut in rings and also, if you like, with capers or chopped gherkin.