Clean the carrots. Leave whole if small, or cut larger carrots as you wish, first removing any tough core. Cook them in 1 cup of chicken stock until just tender. In another saucepan, make a sauce by melting the butter, stirring in the flour and, gradually, the other cup of chicken stock. Add the seasonings, and cook over low heat while stirring until thick. Add the carrots and herbs and the egg yolks mixed with the cream. Reheat but do not boil.