| | SAUCE |
| 4 | tb | Clarified butter |
| 2 | | Shallots, finely minced |
| 2 | tb | Finely minced carrots |
| 2 | tb | Finely minced celery |
| 3 | tb | Flour |
| 2 1/2 | c | Brown stock, heated |
| 1 | sm | Bouquet Garni* |
| 1 | ts | Tomato paste |
| 1 | pn | Each salt |
| 2 | tb | Small capers |
| 2 | tb | Minced parsley |
| | Freshly ground black pepper |
| | MUSTARD BUTTER |
| 4 | tb | Sweet butter, softened |
| 2 | tb | Dijon mustard |
| 1 | pn | English dry mustard |
| 1 | ts | Lemon juice |
| | PORK |
| 2 | tb | Sweet butter |
| 2 | tb | Cooking oil |
| 16 | | Up to ... |
| 20 | | Filet-of-pork medallions, cut 3/4" thick -OR- |
| 12 | | Boned loin-of-pork medallions, 1/2" thick |
| | Salt |
| | Freshly ground white pepper |
| 2 | tb | Finely minced shallots |
| 1 | | Garlic clove, finely minced |
| 1 | ts | Meat glaze |
| 1/2 | c | Dry white wine |
| | OPTIONAL |
| 1 | | Beurre Manie** |
| | GARNISH |
| | Small glazed turnips |
| | Potato balls |
