Remoulade Sauce with Anchovies

Pound four hard boiled egg-yolk; add to them four raw egg-yolks, two spoonfuls of mustard and eight anchovies; rub all through a sieve, and put the mixture into a vessel to work and stir in gradually one pint of oil and a half gill of vinegar, season with very little salt and pepper, and then add three chopped and blanched shallots, some parsley and two ounces of chopped capers.