Place veal bones, vegetables and spices with cold water and bring to a boil. Put in veal cheeks and cook on low heat until soft, about 1 1/2 hours. In the meantime, slice the rolls, pour in hot soup and bring to a boil. Remove pot from heat, stir in egg yolks and stir with a whisk until a mushy mixture forms. Stir in freshly torn horseradish. Season with salt, pepper and a splash of vinegar. Keep warm until ready to use, but do not simmer. Arrange the veal cheeks on hot plates, pour over a little broth as well as a few drops of kernel oil and apple balsamic vinegar and serve with the warm bread horseradish.