Remove the fat and skin from the livers and cut them in half. Cut the slices of white bread into triangles. Dice the onion, chop the anchovy and sauté both in butter. Add liver and sage and fry briefly.
Remove liver and chop very finely.
Add paradeis pulp, finely weighed capers and wine to the frying pan, braise a little, add the liver again. Mix everything with the cheese and season.
Spread the white bread with the liver mixture and bake at 250 degrees for 3 minutes.
Serve hot.
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