First Bubble, Third Bubble - old recipe instructions - Recipes & Cooking Advice - Eat Your Books

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MarciK
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#1 Posted : Thursday, May 7, 2020 2:26:02 PM(UTC)
I’m reading Dali’s cookbook which is from France 1970s. In instructions, such as when he is making a white sauce or some other sauce that is usually thickened, he refers to cooking it until “first bubble” or “third bubble”. Any ideas what this means?

Also, any ideas what “English Sauce” might be? It’s not Worcestershire Sauce, but maybe HP Sauce?
whitewoods
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#2 Posted : Thursday, May 7, 2020 3:26:04 PM(UTC)

I wonder if they mean English custard sauce. I was just indexing a book that mentions a sauce like that and when I google it that way, this New York Times page comes up that refers to it as English Custard (Sauce Anglaise):


https://cooking.nytimes....h-custard-sauce-anglaise

Jane
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#3 Posted : Thursday, May 7, 2020 4:48:33 PM(UTC)

The bubble instruction means watching until you see a bubble break on the surface of the mixtiure - or the third bubble to break. It is easier for him to give that instruction rather than a temperature - and he is Dali after all.

MarciK
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#4 Posted : Thursday, May 7, 2020 4:59:48 PM(UTC)
Jane;18794 wrote:
<p>The bubble instruction means watching until you see a bubble break on the surface of the mixtiure - or the third bubble to break. It is easier for him to give that instruction rather than a temperature - and he is Dali after all.</p>

Thank you. Who would think Dali would be so literal.
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