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Oysters with Alexandre Dumas Sauce

Place in a saucebowl a heaping teaspoon salt, three-quarters teaspoonful fresh-crushed very fine white paper, one medium-sized, sound shallot, peeled and very finely chopped, one heaping teaspoon very finely chopped chives, half a teaspoon finely chopped parsley. Gently mix together, then pour in half a teaspoon olive oil, six drops of tobasco sauce, one teaspoon Worcestershire sauce, a light saltspoon good fresh mustard, and lastly one light gill good vinegar; mix well, send to the table, and with a teaspoon pour a little of the sauce over each oyster just before eating them.