Instructions: If you are using a food processor, make the bread crumbs first, then grind together the pork or veal and ham or Canadian bacon. Add the crumbs, garlic, parsley and 3 egg yolks, keeping the whites to use later for the coating. Mix everything together, seasoning well, to make a stiff pate.

With your hands, shape the mixture into small sausages about 2-inches long, then flatten into shoe shapes. Heat 3 to 4 tablespoons of oil and fry the patties about 3 minutes on each side. Reserve them on a tray and chill at least 1 hour.

For the sauce, soften the onion in 2 tablespoons of oil until golden, adding the garlic and parsley for the last few minutes. Tipping the pan, spoon out any visible oil, then stir in the flour and cook 1 minute. Stir in the stock, wine, bay leaf, and cinnamon and simmer 5 minutes.

About 15 minutes before serving, beat the egg whites with a little salt until peaks form and coat the alpargatas. Fry 2 to 3 minutes on each side, until colored and heated through. Reheat the sauce in a large casserole, slip in the alpargatas in a single layer, and simmer gently 10 minutes. Buttered zucchini sticks make a good accompaniment.

Serves 4 to 6.

Comments: These pork and ham patties from Valencia are unusual and rather fun. Made in advance, they are then served in a wine and cinnamon sauce. An alpargata is a casual shoe with a rope sole-better known by its French name of espadrille. When fried, the patties do look very much like rope soles, because the coating of egg white fries in the characteristic ring pattern.

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