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Raw Oysters with Chantilly Sauce

Mix in a bowl one tablespoonful very finely chopped shallots, one teaspoonful of salt, half teaspoonful of pepper, half tablespoonful finely chopped chives, one tablespoonful olive oil, half tablespoonful tarragon vinegar, four tablespoonfuls white vinegar, and half teaspoonful pepper sauce. Serve the oysters on the half shell, pour a little of the sauce over each, or serve in a sauce bowl with the oysters.