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将猪肉切成小块,用黄油炒至变金黄色。放入切片的洋蘑菇和白洋葱炒约3分钟。倒入蔬菜汤,加入多香果和月桂叶用小火焖约20分钟。将肉捞出,高汤过滤。将黄油溶化,不断搅拌加入面粉,炒一下,慢慢地倒入高汤煮至稠。 将肉和洋蘑菇回放入锅内,倒入白葡萄酒、柠檬汁,加入精盐、胡椒、喼汁调味。将浆放入耐热小烧锅内,撒上磨碎的干酪放入烤箱里,用180度烤10分钟。配上炸吐司。