Remoulade Sauce Vert-Pre

Place in a mortar four hard boiled egg-yolks with two raw yolks, two spoonfuls of mustard, salt, pepper and a smack of garlic; pound them well together and then press through a sieve and lay the compound in a bowl; work it well, incorporating into it one pint of oil and half a gill of vinegar, till it becomes the consistency of a mayonnaise. Cut three shallots in small squares and blanch them in boiling water, drain and add them to the mayonnaise; chop separately a handful of parsley, chervil and half as much tarragon, burnet, water-cress and chives; mix together all these herbs, and put in three heaping tablespoonfuls to the prepared mayonnaise, color it a pretty pistache color with spinach green, and throw in when finished two spoonfuls of chopped up capers.