SC - Re: historical liver

[Vincent Cuenca]

As far as I can tell, the Spanish corpus
>uses the livers of most edible creatures.  There are a lot of recipes
>for roast fowl which use the bird's liver in a sauce.

The technique still survives in modern Catalan cooking.  Liver and nuts are 
ground into a paste, thinned with broth or wine or water, and then added to 
the sauce both as a thickener and a flavoring agent.  The technique is 
called "picada", and can also include breadcrumbs, herbs and spices, peppers 
and chocolate, depending on the sauce.  De Nola uses the technique over and 
over again, but does not give it a name.

Vicente

(who dreams of partridge cooked in a sauce of hazelnuts and bitter 
chocolate.  OOP, but oh so good!)
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