1 lb. veal, cut into medallions
8 shrimp
3 oz. olive oil
12 oz. tomato sauce
5 oz. Madeira wine
4 oz. fresh chopped garlic
5 anchovies
3 oz. capers
10 black olives, halved
1 beef bouillon cube
5 oz. water
1/2 oz. salt
1/2 oz. pepper
2 oz. grated Parmesan cheese
Flour

Put olive oil into pan over medium heat. Add floured veal and shrimp, cook until brown. Then add garlic, anchovies, capers, olives. Then add bouillon stock (which has already been dissolved in 5 oz. water). Next add Madeira wine, tomato sauce, salt, pepper and grated Parmesan cheese. Cook until sauce is thick and veal and shrimp is done. Yield 4 servings.