First Class Dinner First Course – Hors D’oeuvre Canapes  la Amiral with Scampi 1. Slice the spring leeks and sauté in olive oil until translucent. Add the scampi and sauté until tender.
Add finely chopped garlic, finely chopped basil and diced tomatoes. Extinguish with brandy and cook.
3. crush this quantity, cool and prepare it with the cream cheese to a spreadable quantity. Season with iodized salt and white pepper.
4. toast baguette slices and spread generously with the mixture.
Garnish with half a quail egg, an anchovy ring filled with salmon caviar and a small sprig of dill.
Make a dressing with vinegar, oil, iodized salt, sugar and pepper. Marinate the salads with it and arrange on the plates bouquet style. Place 3 canapÂs on each and bring to the table.
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