Subj : St. Victor 03
To   : All
From : Dave Drum
Date : Thu Feb 11 2021 13:25:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Celery Victor @ St. Francis Hotel
 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
 
MMMMM

.... "Life is too short for self-hatred and celery sticks." -- Marilyn Wann
--- MultiMail/Win32 v0.49
 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

.