Mérou au Bleu de Bresse

• 6 slices of mérou, each of between 150 and 200 g (5–6 oz)
• 1

The slices of mérou should be of even size and well trimmed. Flour them and cook them à la meunière. Set aside and keep warm. Grate the cheese and then work it into a paste, operating at the side of the stove and using a spatula. Add the egg yolks to the velouté. Add the cheese paste also. Season. The sauce should be quite thick. Butter a long oven-proof dish. Places the slices of mérou in it a