Put on a slow fire, in a saucepan, liter and a half of water, the clean moron and split into pieces and pork feet, divided in half along, with the pepper grains, the laurel, the thyme, the nails and the salt. When it breaks the boil, add the glass of wine and let it cook until the nose and foot are tender. Book.

In a large pan, put to heat the oil and add the onion, garlic and glove to taste, all well chopped. Slowly redeem it so that it does not get golden and add the mushrooms, already clean and drained, the lemon juice and the pineapples. Sprinkle the flour and the pepper and sauté it all a little. The slice of bread is crushed in the mortar and added. Add the nose and foot along with a little of its broth to the frying pan and let all together boil. Rectify the salt point, if necessary and let the sauce be reduced. It is served very hot in mud casserole.

A variant of this dish, also very tasty, can be made by replacing the pig's nose and foot with the ear and tail, and using nisels instead of mushrooms. The amount of wine can also be varied by taste.

Let's cook the peeled and chopped potatoes along with the peppers and a little salt.

Once cooked, we passed them through the pasapurian. We add a mallet of a garlic tooth, a pinch of cumins, which we will dilute with extra virgin oil. The cod cut into very fine brunoisse and we will mix everything well. Rectifying salt if necessary.

Cold serving with cooked egg, cod, olives, tender, orange, etc.

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.

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 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.

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.

The preparation of this dish, which should not bear such a name because it is eaten in its own hand, is very simple.
We have a song of hogar bread, or the "tetilla" of a tender bun.
The mizajon is removed, and the resulting hole is sprayed with olive oil until it is well soaked and the "churre" of the crushed tomato, which should not be green or very red, and we put the mizajon back in place. It is taken in one hand and with the knife in the other hand is given cuts to the spoon, accompanying each bite with a few strips of cod, onions and olives.
There is another way to take it, less traditional, that is to put the oil, tomato and cod, finely milled in a mixer, in a slice of toast (still hot). This is how you take the cover in the many bars of Baños de la Encina where it is one of its emblematic dishes.