Oyster Loaf (La Mediatrice)
This was popular throughout America in the 19th century. In the Vieux Carre of
New Orleans it was known as "the mediator." It was the one thing a man
felt might effectively stand between his enraged wife and himself when he came home
after spending an evening carousing in the saloons of the French Quarter. He would
buy the oyster loaf for pennies, just before going home, in the French market.
- Cut the tops off small French rolls and scoop out most of the center. Brush
the cut side of the tops and the hollowed-out center with melted butter. Place
both tops and rolls in a 425 degree F oven until toasted to a very light brown.
- Meanwhile, sauté the oysters in hot butter until they plump up and the edges
curl. Add salt, pepper, 2 or 3 drops Tabasco sauce and a little hot cream, if
desired. Fill the hot rolls and cover with crusty tops. Use about 3 oysters
to one roll.