“La Médiatrice”

“The Peacemaker”

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


This is the amusing name given to one of New Orleans gastronomic masterpieces—fried oysters served in either a loaf of hot new bread, from which the soft part has been scooped out, or in large rolls. In the old days, when a husband had played truant and was coming home in the early hours of the morning, in order to pacify the irate wife who was awaiting him he would get a loaf of bread, still hot from the baker’s oven, and have it filled with piping hot fried oysters, and hurriedly take it home. History does not tell us whether it always had the desired effect.

Oysters are very plentiful in the waters around New Orleans, two of the most famous New Orleans oysters being the Bayou Cook and the Barataria oysters. For the “Peacemaker” the oysters are dipped in flour, then brushed over with the beaten yolk of egg, well seasoned with salt and pepper and fried in deep fat for not more than 3 or 4 minutes, till a light golden colour. Drain thoroughly and have ready a loaf of bread—a sandwich loaf is very suitable—the top being removed and the inside or soft part of the loaf removed also, thus forming a case. Pour a little melted butter in the loaf and set it in the oven to get thoroughly warm. Place the oysters in the loaf, garnish with a few slices of sliced gherkins, cover with the lid and serve very hot.