Ingredients:
1 veal lien
Butter
Olive oil
1/2 glass dry white wine
Salted anchovies
1 onion
Capers
Broth
Tuscan bread
Salt and pepper

Preparation:
Pear and cube veal lien.
Sear with 1 tsp butter, 1 tbs oil and minced onion.
When cooked, mince by hand with a two-handled chopping knife.
In a pot blend with 1 tsp butter, 1 tbs oil, salt, pepper using medium heat. Add dry wine.
Rinse anchovies and pat dry. In a food processor combine anchovies and capers till the mixture is smooth. Add to veal lien when wine is evaporated.
Cook until mixture is smooth, moistens with broth if necessary.
Slice Tuscan bread, toast and spread with veal lien mixture, serve warm.