Grease a cookie sheet and bake livers until done, about 20 minutes.
Grind one of the livers with the almonds and bread. Temper it with broth. When well ground add egg yolks. Add the other three livers and grind all together. Strain it though a cheesecloth into a saucepan and simmer. Add the remaining ingredients stirring constantly until the sauce is thick and dun colored. It should taste a little sour with a hint of spices, predominantly ginger. Pour into soup bowls and sprinkle garnish on top.