Rougemont Sauce

Procure four ounces of lobster coral or eggs, the creamy parts of the bodies of two lobsters, and pound these together with six hard boiled egg-yolks, then press the whole through a sieve into a bowl; dilute and incorporate into it five gills of oil and half a gill of vinegar, two chopped and blanched shallots, a dash of cayenne, a tablespoonful of tarragon and chervil, and half as much chopped parsley, as well as one ounce of chopped pickled gherkins.