Gently sauté the onion and leek in the hot butter at low temperature, do not let them color. Fill up with clear soup and simmer gently for about fifteen minutes, covered. Add the wine and continue to simmer gently for another fifteen minutes. Pour through a sieve.
Return the liquid to the saucepan and cook for another 1/3 or so.
Grind the vegetables, mix in the crème fraîche and mustard and add as much of the concentrated vegetable stock until the sauce has the desired consistency. Season with salt, cayenne pepper and mace.
Meanwhile, briefly toast the slices of veal liver in the hot butter on both sides, then season with salt and pepper. Make a mirror with the hot sauce on heated plates. Arrange the calf’s liver on it and bring to the table on the spot.
Tip: Instead of clarified butter, you can also use butter in most cases.
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