Fiambre - cooking recipe

Ingredients

6 beets, sliced
6 carrots, sliced
4 cups green beans
1 cauliflower, cut in sections
1 cabbage, cut in fine long pieces
50 white pearl onions
1 lb Brussels sprout
4 cups peas
1 lb fava beans (fresh)
1/2 lb chickpeas (fresh)
2 cups corn (shelled)
25 fresh edible flowers (picayas, pickled date palm blossoms)
1/2 lb red beans (fresh)
1/2 lb white beans (fresh)
1 lb chicken (cooked, removed from bone in long strips)
parsley
herbs (Yerba buena)
1 quart vinegar
1 pint olive oil
6 tablespoons mustard
pepper
salt
5 tablespoons Worcestershire sauce
4 bay leaves
thyme
oregano
1 tablespoon nutmeg
4 ounces capers
2 eggs, boiled
1 lb red chorizo sausage, sliced
1 lb black chorizo sausage, sliced
1 lb yellow chorizo sausage, sliced
1 lb butifarra, sliced
1 lb hot dog, cooked and sliced (salchicha)
1 lb ham, cut in long strips
1 lb mortadella, cut in large cubes
1 lb salami, cut in large cubes
1 lb hot dog, cut lengthwise (salchicha)
2 lbs shrimp, cooked and peeled (optional)
6 ounces sardines in oil, cut in pieces (optional)
6 ounces sardines in tomato sauce, cut in pieces (optional)
6 ounces canned mackerel, cut in pieces (optional)
6 ounces salmon, cut in pieces (canned) (optional)
8 ounces pimientos (canned)
1/2 lb pickled onion
1/2 lb yellow cheese, sliced
3 heads lettuce
8 ounces asparagus (canned)
8 ounces baby corn
radish

Preparation

Two days before:
Boil the following vegetables, in groups, until just cooked. They should still be very firm.
Group 1 is beets.
Group 2 is carrots and green beans.
Group 3 is cauliflower, cabbage, onions, and brussel sprouts.
Group 4 is peas, fava beans, garbanzos, and corn.
Group 5 is picayas. (Change the water at least twice during cooking.).
Group 6 is red beans.
Group 7 is white beans.
Boil the chicken with parsley and yerba buena until tender. Chill and skim to remove fat.
Place the broth in a blender with vinegar, olive oil, mustard, salt and pepper to taste, Worcestershire, bay leaves, thyme, oregano, nutmeg, capers, and two boiled eggs, Liquefy and return to boiler to simmer. Refrigerate overnight.
One day before:
Boil in water the red, black, and yellow chorizo, along with the butifarras.
In a large container, combine chorizo, chicken meat, salchicha, ham mortadella spicy salami, and salchichon. If desired, add shrimp, sardines, mackerel, and salmon.
Then add the vegetables, and pour over the chicken broth mixture.
Cover and allow to stand overnight in the refrigerator.
The day of:
Prepare each serving plate by covering it with the lettuce leaves. Then add the vegetables and meats, and decorate with pimientos, sliced cheese, asparagus, baby corn, radishes, olives, and boiled eggs. Sprinkle with Parmesan.