Sauté 1 pound livers. Combine 4 tablespoons Madeira and 2 tablespoons Cognac in a cup. Grind fresh pepper over livers. Pour over the wine and Cognac. Heat to volatilize some of the alcohol, then set aflame. When flame dies, stir in 3 tablespoons crème fraîche or whipping cream. Season. Spoon livers onto small hot serving plates. Sprinkle with parsley and serve with toast points and a salad to 3 for Sunday brunch.