Instructions

1. 1
   Melt the butter in a saucepan. Whisk in the flour, and cook to make a white roux.
2. 2
   Gradually mix in the warm stock, then the grated cheese to form a paste.
3. 3
   Remove from the heat, and mix in the egg yolks. Shape the mixture into little quenelles.
4. 4
   Boil the quenelles in a little broth, then drain them.
5. 5
   Serve the quenelles in additional broth.