蘑菇和草本子肉汁与苹果白兰地

将汤汁放入中等大小的炖锅中炖至中等大小。将热量调小以保暖。将2汤匙热汤汁倒入一个小碗中;加入1汤匙玉米淀粉搅拌成浆状。备用。将百里香、迷迭香和欧芹捆在一起，用厨房麻线捆扎起来，做成香草“搅拌器”;亚搏电竞备用。

在中高中加热一间高侧12英寸铸铁煎锅或荷兰烤箱。加油和2汤匙黄油;旋转直至融化并泡泡。在偶数层中添加蘑菇;煮，不受干扰，直到开始棕色，大约2分钟。搅拌和搅拌蘑菇;厨师，不受干扰，直到金棕色，大约2分钟。搅拌并继续烹饪，偶尔搅拌，直到深深褐变，液体蒸发，约3分钟。添加青葱和盐;将热量减少到介质。 Cook, stirring occasionally, until shallots soften, about 2 minutes. Remove from heat, and add 1/3 cup of the brandy. Return to heat over medium-low; cook, stirring constantly, until brandy has evaporated, about 30 seconds. Increase heat under skillet to medium; add reserved warm jus (just under 3 cups) in saucepan, and bring to a simmer. Simmer vigorously, stirring occasionally, until slightly reduced, 4 to 5 minutes. Stir in mustard and reserved cornstarch slurry; simmer, stirring constantly, until thickened, about 1 minute. To create a thicker sauce, if desired: Stir together 2 tablespoons of the simmering gravy and 1 to 2 teaspoons additional cornstarch in a small bowl; return to simmering gravy, and boil, stirring constantly, 1 minute.

把煎锅从火上移开;加入剩下的3汤匙黄油，一次1片，和1汤匙白兰地。用预留的香草“打蛋器”搅拌，直到混合物融化和奶油状，香草已经注入肉汁，大约2分钟。根据口味加盐调味。转移到卤肉盘上。即可食用。