Remoulade Sauce, Indian Style

Pound in a mortar four hard boiled egg-yolks, add to them two raw yolks, one spoonful of mustard, salt, pepper and the juice of two lemons, and a quarter of a gill of water in which a few saffron leaves have been infused and a quarter of a coffeespoonful of curry; strain all through a sieve and put the preparation into a bowl to stir and work in slowly one pint of sweet oil, and half a gill of vinegar, adding a teaspoonful of powdered sugar, some parsley, chervil, tarragon, chives and two shallots chopped and blanched, besides the hard boiled egg-whites cut into small squares.