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Montpellier Butter

Thoroughly wash two branches parsley, a branch chervil, eight tarragon leaves, eight branches chives and the leaves from a branch watercress. Drain and plunge in boiling water for two minutes, drain on sieve, place in a cloth and press out water. Place herbs in mortar with a tablespoon capers, chopped pickle, yolks of two cold hard-boiled eggs and pound to a pulp. Remove and press through sieve into a bowl, add three-quarters ounce fresh butter, sharply beat with wooden spoon for five minutes, then use as required.