Clean the fennel bulbs from wilted areas, cut them in half and rinse them. Pour oil into a gratin dish and sprinkle with a little salt. Fill the fennel halves, season with salt and cook in the closed form at 200 °C in the oven for about 60 min. Prepare a light roux with butter and flour, fill with beef broth, simmer a little on low heat. Remove from the heat and add the beaten egg yolks.
Pour the sauce over the cooked fennel, sprinkle with breadcrumbs and grated cheese, add butter flakes and bake in the oven until a nice golden crust is formed.
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