In a deep bowl we split the shell of the eggs and deposited the clear and the yolks, (we reserve one of them as a measure, for which by an orifice made at the top we extract the yolk and the clear, leaving it hollow and trying not to break).

We beat the eggs with the vanilla. We add the scraping of the two lemons and the juice of half of them, the spirit, the 4 water shells and the 12 milk, and we move everything, adding the flour to a clear mass.

In a frying pan with very hot oil we put a metal mold in the shape of the flower, we remove it and wet it in the gazette obtained without it covering it completely. Once impregnated in it we introduce it into the frying pan and the dough will begin to fry, breaking out of the mold, taking it out and leaving it. Finally we sprinkle them with sugar.

The oil is poured into a pan to fry the matalahúva, passed through a colator and reserved until it is completely cold. In a bowl the milk, cinnamon and lemon bark are thrown. In addition, the eggs are battered next to the sugar and oil where we once fried the morning. We incorporate into the mixture the already aromatized milk and we turn all of it into a flank mold, with candy in the background, which we will have previously prepared with the 150 gr. of sugar. Let's cook in a moderate oven, in a maria bath for about 45 minutes.

SALSA ROYALGrilled candy with water.

ARBEQUIN HELADE

Ingredients: 6 egg yolks, 225 gr. of sugar, ½ liter of milk. 5 gr. of flour and 100 gr. of Extra Virgin Olive Oil.

Preparation:The yolks are batted with sugar and flour until they are whitish. Heat the milk and add the previous milkshake. Without stopping to remove, expect it to thicker and have cooked so that it does not cut and the yolks are perfectly hygized. Once we have the cream already made, remove from the fire and let it cool. Beat with the Extra Virgin Olive Oil, flashing it with fine thread and, when perfectly incorporated, put in an ice cream maker or a container. In this case we'll put it to cold and, when it's half-cold, we'll beat it to break the crystals and return it to the freezer. We can do this operation one more time and leave until it's completely frozen.

Assembly:Serve the flan in a bowl, add the royal sauce, make an ice cream cuisel and place on the flan. Decorate with flowers.

It is put in a pot to stew the oil with the chalets, garlic and onion chopped in fine juliana. The martyred hare (*) is rejected for ten minutes. The nail and pepper are added, everything is wet with wine and broth and then boiled for an hour. The whitened and salted nests are added in advance, the bread is added, the sauce is reduced to 1 / 3 and, finally, it is allowed to rest ten minutes before serving and it is rectified from salt and pepper.

(*) How to martyrdom the hare:After cleaning the hare well, it is cut into pieces by the cliffs. It is put in a clay jar, with a tablespoon of vinegar, a fourth liter of white wine and a crushed hare liver, four garlic teeth, a thyme branch, some nail and pepper grains, a tablespoon of oil and a chopped onion in fine juliana. It's very little seasoned. The hare pieces are embed and left at rest for at least 12 hours.

Ask in the butcher's shop to break the meat into dice. Peel and finely bite the onion and garlic. Chop the ham. Peel and cut, in pieces not too large, tomatoes and potatoes. Put the oil and butter to heat in a saucepan. When they are hot, rehome in this fat the onion and garlic, making sure they are not golden. When the onion is clear, add ham and meat. Skip it and add tomatoes, peas, laurel and thyme. The whole thing is sauté with a little more, and the wine, brandy and broth are added. Sprinkle and let it boil about 80 minutes before adding the potatoes. The salt point is tested and rectified if necessary. It is allowed to cook 30 more minutes, until the broth has been halved. It is served very hot in mud casserole.

They wash the spinach well and we cook it over medium heat. Then they slip and get away. In a frying pan we fry the garlic, the pieces of bread to make the picatostes, the choricero pepper, the laurel leaf and some orange shell.

Once fried, we take them out of the pan and put them in a mortar where we will make a mallet with them next to a pinch of caravanea, reserving four picatostes of the five for the presentation. In the same oil of having fried the fences we rehoged the spinach we had previously cooked. We add the mallad and a little water to make the sauce, and we let them cook it to taste the cuffs.

We put them in individual mud pots and on each one we scale an egg and a chorreon of vinegar to the taste of each meal. We serve by placing a picataste on each of them.

Remove the glove from the oranges one by one and completely clean. Peel and wash the onions, cutting only the white part in a fine juliana. Dismute the cod, removing the skin and thorns. Bone the olives and cut in half, in slices, in rooms. Cook and peel the eggs and book them to decorate. Mounting the plate by intercalming layers of orange, onions, cod, etc. Water with the vinaigrette.

We roast the eggplants and the onions and reserve them; we remove the skin and cut the potatoes. We put the peel to cook, we peel them and put them in oil.

We fry the quail in the oil, add everything else, let us cook 15 minutes and reserve.

We mounted the dish in a metal ring and added the lettuce, broken in juliana, red peppers, roasted with a little garlic and cumin, and oil. The chodorniz is then added to the scabby, the carrot cut in juliana, the vinaigrette and the fried bread.

For the cod salad: Dismite the cod and soak it in cold water until it is about to salt (trying to change the water as few times as possible) add the chopped peppers, the onions and the grated tomato, dyed with Extra Virgin Olive Oil and Jerez vinegar.

For the salmour: To pass through the mixer all the ingredients: tomatoes, garlic, bread, vinegar, salt and oil, until a consistent salmour is obtained.

To mount the dish: In a deep dish we will put the salmorejo, in a circular mold we will put the cod salad and we will ride over the salmorejo, finish the dish with the oil sorbet to refresh as much as possible.