1 Cup (16 tbs), peeled and seeded (Any Kind Of Grapes)
1⁄2 Cup (8 tbs)
Put the livers into an earthenware casserole or a small iron one.
Add salt and pepper.
Over very low heat, cook the livers until they "sweat," that is until they become stiffened and heated through and give off their fat.
This should take about 20 minutes.
Meanwhile, put the grapes into a small saucepan and heat them gently.
Pour the rendered fat off the livers and cut the livers into slices about 1/2 inch [1 cm.] thick.
Dab both faces of each piece with Armagnac.
Return the livers to the casserole with the heated grapes and cook until everything is just reheated through.
Serve on hot plates with slices of toast.