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

      Title: Celery Victor
 Categories: Vegetables, Poultry, Herbs, Seafood
      Yield: 6 Servings

MMMMM---------------------------CELERY--------------------------------
  4 1/2 lb Celery stalks (2 md)
      1 qt Chicken broth
    1/4 md Yellow onion, thinly sliced
      4    Fresh Italian parsley
           - sprigs; up to 5
      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 Fresh tarragon;
           - coarse chopped

  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.

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

  Recipe by Amy Wisniewski

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

  Uncle Dirty Dave's Archives

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