1. Slice enough veal for twenty-four finger-sized pieces.
2. Cream the butter with the chives and anchovies. Season with salt and pepper, spread the mixture between two pieces of veal to form sandwiches and chill.
3. Heat two cups of the bouillon with the tomato puree. Soften the gelatin in the water, add to the hot broth and stir until dissolved. Add the remaining broth. Fill a one-quart mold with the mixture and pour the balance into a bread pan. Chill.
4. To serve, turn out the gelatin mold and stand the sandwiches around it. Chop the pan of gelatin and surround the mold.