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.