Dissolve the broth cubes in 10 2/5 cups (2.5 liters) of hot water. Add oil. Put the finely chopped livers, carrots diced into cubes, salt, pepper, chervil and boil until done.
Finally, add the rice or vermicelli. When cooled, thicken with the egg yolk and yoghurt. Upon serving, sprinkle it with parsley.