Mayonnaise Sauce Provencal with Sweet Peppers

Mash four medium sized cloves of garlic with two tablespoonfuls of English mustard, two cooked egg-yolks, two tablespoonfuls of bread-crumbs soaked in milk and all the liquid pressed out; beat the whole with two raw egg yolks, half a coffeespoonful of pepper, some salt and a teaspoonful of sweet Spanish peppers; incorporate in a pint of oil, dropping it in slowly, and a few spoonfuls of tarragon vinegar, also a little water. Just when serving mix in the sweet Spanish peppers, previously broiled so their skin can be removed, then cut them up in squares. The sweet peppers can be replaced by those that come in cans, which are very well prepared.