MMMM----- Recipe via Meal-Master (tm) v8.06

Title: Celery Victor
Categories: Vegetables, Poultry, Herbs, Seafood
Yield: 7 Servings

MMMMM---------------------------CELERY--------------------------------
2 md Celery stalks (4 1/2 lb)
1 qt Chicken broth
1/4 md Yellow onion, thinly sliced
4 To 5 fresh Italian parsley
- sprigs
3 Fresh tarragon sprigs
1 1/2 ts Kosher salt
Fresh ground black pepper

MMMMM--------------------------DRESSING-------------------------------
2 Anchovy fillets
1/4 c White wine vinegar
Salt & fresh ground pepper
1/4 c Vegetable or grapeseed oil
1/4 c Extra-virgin olive oil
3 tb Coarse chopped fresh
- tarragon leaves

Today celery is thought of as a supporting-role
vegetable, but in the early 1900s, Chef Victor Hirtzler
of the St. Francis Hotel in San Francisco developed this
dish, which gave it the spotlight.

Cleaned, trimmed celery is briefly braised and cooled in
chicken broth, leaving it cooked through but still
crisp, with a softened flavor. It's served with a
thickly emulsified tarragon vinaigrette and a garnish of
celery leaves. It is an elegant, and unexpected, first
course.

Serves 6 to 8

This dish was featured as part of our Epic Christmas
Feast: Lost Recipes from the Grand Hotels.

by Amy Wisniewski

RECIPE FROM: https://www.chowhound.com

Uncle Dirty Dave's Archives

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