Technical Stages :

• Prepare the livers. Remove the nerves and season the lobes, transfer them into a bowl (be gentle with the livers, they must be as whole as possible).
• In a skillet, sweat the minced carotts and onions in butter.
• Add the livers and bouquet garni, cook gently for an hour.
• Meanwhile, fry the diced Bayonne ham in a saucepan, along with the finely chopped shallots and the peeled and seeded (optional) grapes.
• Deglaze in muscat wine, reduce a bit and moisten with the bound veal stock, flavoured with a few boletus stems.
• Add the 4 spices.
• Let slowly reduce. Season if needed.
• When the livers are cooked, arrange (without the vegetables) on a service dish and coat liberally with sauce.