Melt the sugar in a pan, deglaze with balsamic vinegar and a good dash of red wine. Boil down until the consistency becomes syrupy. Then pour in veal jus, simmer and assemble (thicken) the sauce with the cold butter flakes. Meanwhile, cook the dried plums in red wine. Fry the well cleaned, sliced liver in butter until pink. Then lift out, season with salt and pepper and pour the drippings into the sauce. Arrange the sauce on plates and put the liver on the sauce. Garnish with the cooked wine plums.
Preparation Tip:
Friulan polenta (see recipe).
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