Wash and cut into florets cauliflower. Blanch for 15-20 minutes in salted water. Melt the butter and pass the flour. Pour 250 milliliters of broth from the cabbage, broth and cream, cook for 10 minutes. Season with mustard, sugar, salt and pepper. Loose egg yolks, enter into the sauce. Mix the sauce with cauliflower and serve sprinkled with chopped chives.