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Parmesan Cheese Quenelle Soup

Put two ounces of butter in a saucepan on the fire, melt it and add sufficient flour to form a roux. Cook this for a few minutes, add more flour to form a soft paste and let it dry for a few minutes longer over the fire, then add the yolk of six eggs, two ounces of grated Parmesan cheese, a small quantity of chicken glaze, salt, pepper and grated nutmeg to taste, and lastly a slight coloring of essence of spinach. Poach a small portion of this quenelle mixture to determine its firmness; should it be too thick add a little broth, but if too thin add a little more yolk of egg. Form it into quenelles, put these into a buttered saute pan, pour over some boiling stock and poach them about fifteen minutes.