First we beat the eggs next to the sugar, until they acquire creamy consistency. We put the milk, the almond flour and finally the wheat flour. We mix with a spatula and add cinnamon and azahar water. We fill the molds, we put the laminated almonds and the sugar ground. We bake at 180º C.

They clean the partridges, wash, dry and reserve the figs. The partridges are salted in olive oil. When golden a little, it is covered with the hunting bottom and cooked until they are tender. They run, cool, bounce and reserve.

In the perol the pork butter is put to heat and, when hot, the fine chopped onion, garlic, ginger and bacon are added. Once herited, the figs are incorporated, they are given a few turns and added the liquors and the reserved perdiz meat. When they reduce a little bit, the milk cream and truffles are added with their juice.

It is allowed to cook over soft heat for about 30 minutes. It is rectified with salt and pepper and it is very well crushed until it is well crushed. It is passed through a colator to a few mold and left to rest in cold 24 hours. Serve with a little squeezed oil above.

Clean the bones of the chops from meat, bony the meat completely and reserve the bone sticks. Empty and fill the dates with a fried almond and roll them with meat and fresh rosemary leaves. Cut into portions and tap with the bone stick. Roast in the oven, irrigated with some virgin olive oil and Jerez wine. Boil with the cooking liquid several times to make it golden and crispy. Disgrade the roast plate with a little background. Reduce along with honey and vinegar.

Steam the couscus, impregnate oil and keep in a warm place covered with a wet cloth. Fry in virgin olive oil the nuts, drain them very well from oil, dry on paper if necessary. Mix the couscus with the nuts at the time of serving.

Dispose of the roasted lamb in the dish sprinkled with a little of the juice of its cooking and keep with the dry fruit couscus.

Once you clean the hare and bleed, we cut it into small pieces. In a saucepan with a little oil we golden them next to the onion and the chopped garlic, add the thyme, the ground cumins and a few laurel leaves. We let it cook until the onion is well fried. At this moment, we cover with water and let it boil until the meat is almost cooked; then we add the already clean mushrooms (clogged if size allows) and a few minutes later we add the gurullos and let it cook some more time until the pasta is at its point. Once out of the fire, we put some chopped parsley.

For the gurullos we make a dough with wheat flour, water and some salt; we amass as if it were bread and let us rest. We take small portions and stretch them with both hands to make a kind of thread that then, with the yolks of the two fingers, we will cut into pieces similar in shape and size to rice grains.

We'll take advantage of the thickest nervations from the lettuce and cook them in water until they soften, take them out of the fire and put them in cold water. After we drain them, we'll dry them with a cloth and reserve them.

We take the same amount of sugar as the weight of lettuce and half or less of water. We will boil this mixture to the perfection of its stray (between syrup and syrup), let it cool and pour it into the container where the lettuce is located; so it will be two days. We will boil the sugar again and, after cooling it, we will pour it over the lettuce; it will boil the whole two or three times and, once cold, we will be able to enjoy it.

Do not be distressed by the process, as there are faster forms, according to these times, with a very similar result. We'll try it if you see it well.

Bleeding the pigeon in water 24 hours earlier. Dry it well and bring it to taste. Season and put to trust in oil and butter with the aromatics for approximately 3 hours.

Fry on very strong heat until golden and the skin is crunchy.

For the membership:

Membrillo, sweet wine, sugar, salt and cinnamon in branch. Cook everything together and go through the thermomix.

For the apple compote:

Green apple and sweet wine. Cook and go through the thermomix.

Assembly:

On the hot plate we ride the pigeon, apple and membillo and end up salting with the pork juice.

We separate the yolks from the whites, we mount the whites to the point of snow; we heat the milk with the cinnamon in branch, the lemon skin and the orange skin. Once hot, we remove cinnamon, lemon and orange. We take a spoon, we make six piles with the clear mounted and cook them in the milk turning it around, then we reserve them.

We beat the yolks, and the sugar and the flour we add to the milk, making some pots. Once made, we add a glass of anis always out of the fire.

The butter is worked until the ointment point is reached, then all other ingredients are put on and amassed. The mass is allowed to rest for 24 hours and then it is given the same laps as the pebble.

We grated the skin of the orange. Once this has been done, we have finished peeling them and taking their shits out. We put them in a saucepan next to the sugar and cook, add the skin of the already whitened orange and reserve.

We extend a part of the sheet by leaving it to a thickness of ½ cm and cook on an oven plate covered with sulfurized paper. Once golden we cover with the jam and repeat the operation with another layer of pebble, with which in turn we will cover the previous jam. Once cold we cut into rectangles of approximately 6 x 4 cm, which we cover with glasé sugar and adorn with frosted azahar flowers.

We heat the milk, put it away and reserve it. We mix everything together - eggs, sugar, flour - and then we add the reserved milk.

We add, before it gets cold, the oil and we put it in the freezer, moving it from time to time to keep it all homogenously.