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 degrees F oven until toasted to a very light brown

Meanwhile, saut? 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.

Serve hot.

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