He takes his skin off the hare and lets him pray one night.

We put it in a mud pot and add the white wine glass, or if you prefer, you can use cognac, add the extra virgin olive oil glass, and the water glass.

We put the pot on a live fire until it starts to boil the stew, then we'll take the flame off and let it all cook for about four hours.

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.

In a container of stainless steel or similar, mix all the ingredients, except the milk that is reserved for, once tempered, dilution of the gelatin sheets. At room temperature, incorporate into the above mixture, removing with rod to homogenize the binding of all components. Mould in appropriate container, preferably rectangular. Refrigerate for 24 hours. Unmold and cut portions according to criterion. Finally, decorate dessert with a chocolate syrup to enhance and contrast the taste of "liquid gold."

We peel and chew the onions, we chew the green peppers by removing the seeds, and we lick the garlic. In a pan we heat the oil and with the above ingredients we make the saffrito until the onion is golden.

When they are at their point we take them out of the pan, we drain the oil, and we pass them to the mortar next to a little water, the pepper grains, the saffron strands, the yellow coloring, and we toss it all up until it is crushed.

Meanwhile in the same oil in the saffrito we golden the garnettes. We then put them in a pot next to the ingredients we have crushed in the mortar, we cover them with water, and we let them cook on a slow heat for about 45 minutes, after which they will be ready to serve.

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 split the spindle mass into two parts, stretch it with the roller, and with one of the halves we lined a circular mold.

In a frying pan we melt the butter, add the flour, pour the milk slowly, and remove until we get a thick sauce. The pan is removed from the fire, we add the grated and lemon juice, parsley, salt and pepper fresh ground, leaving the sauce cool.

We cut the chicken, ham and hard eggs into dice, put them in a bowl and pour them over the sauce we have prepared before. We mixed it all up very well and we put it in the mold that we had lined with spindle dough.

We cover the remaining half of the pebble, paint the surface with egg and make a small hole in the center.

We put it in the oven, and we let it cook for 30 minutes. When it gets cold, it'll be ready to drink.

Honey ice cream: beat the yolks with the honey until they are well sparkling. Heat the milk and cream, make an English cream at 85th C. Cool and turbine in the ice cream.
Candy nests: make a candy with sugar and glucose and make nests.
Red pepper jam: shredding the peppers and carrot, incorporating lemon juice and sugar, let all cook and once the desired texture has been obtained shredding well, sipping and reserving.
Chocolate: melt the cover and make grates, tubes... to taste.

Presentation
Decorate the dish - sirens - forming fruits. Put in the center of the candy nest the honey ice cream, chocolate and some red pepper jam threads.

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.