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Ingredients:


* ½ pound calves' liver
* 3 tbsp pareve margarine
* Salt and pepper to taste
* ½ teaspoon dried tarragon (optional)
* 1 small onion, diced
* 1 tbsp chopped fresh parsley
* 2 tbsp flour
* 1½ quarts beef or chicken broth
* 2 egg yolks, beaten
* 1 tsp Cognac (optional)
* Croutons made from 3 slices toasted bread


Directions:


1. Lightly broil and slice the liver. Then saut



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