For the quails, melt the butter in a saucepan and mix it with the flour to make a light roux, which is then poured with the chicken stock and boiled well. Reduce heat slightly, add the well-cleaned, seasoned quails to the liquid and steam for about 20 minutes.
In the meantime, remove woody parts from the asparagus and cut them into 4 cm long pieces each, boiling them halfway in lightly simmering salted water. Then lift the asparagus pieces out of the cooking water with a slotted spoon and add them to the quails, with which they are steamed for another 5 minutes or so.
Arrange the quails on a hot platter, dress the sauce with two egg yolks, season with lemon juice, salt and pepper and serve with finely chopped tarragon. As a garnish, we recommend salted potatoes.