Boudin Blanc / Oyster / Porcini

[ My Mother’s Lunch Boxes ] When I was in a little league baseball team, my mother worked as a nurse. Despite being busy due to irregular working days and hours, she always prepared a lunch box for me to take to baseball on Sundays. It was never anything fancy, but it has always remained in my memory. Her lunch box repertoire never changed. The most memorable items included fish meat sausages, fried oysters and scrambled eggs. These were packed together into the lunch box, together with a sachet of soy sauce.
I especially liked the taste of the fried fish meat sausages combined with the slightly thick scrambled egg. After some time, I entered the world of cuisine. When I was 26, I had the chance to work in France. To start with, I thought it was important to learn about basic local dishes, and so I studied a variety of them. I discovered the Bordeaux wine-region culture of eating raw oysters with sausages and red wine, and I remember thinking it was just like the lunch boxes my mother made for me. When I became able to construct recipes, I produced my own version of that lunch box from long ago: lightly boiled oysters and boudin blanc sausages with cep mushroom, egg and butter sabayon sauce. Pour on plenty of sauce, and place equal-sized pieces of oyster and sausage into your mouth at the same time. I hope you experience the same feeling of nostalgia and rich flavors that I do.