Celery Victor

Celery Victor
Type Salad
Place of origin United States
Region or state California
Creator Victor Hirtzler
Main ingredients Celery, stock, peppers, Romaine lettuce
Cookbook:Celery Victor  Celery Victor

Celery Victor is an historical American marinated celery salad dish invented in 1910 by Victor Hirtzler, head chef at San Francisco's St. Francis Hotel,[1] who is also credited by as with inventing Crab Louie.[2]

The dish, an "American classic",[3] was popularized by author Clarence Edwords in his 1914 book, A Bohemian Guide to San Francisco Restaurants.[4] To prepare, celery hearts are simmered in a veal or chicken stock, chilled (often in a citrus or vinegar marinade), tossed with mild peppers, then served over Romaine lettuce.[3][5]

See also

References

  1. ↑ Marion Cunningham (1997-11-12). "Three Keepers". Los Angeles Times.
  2. ↑ Valerie Phillips (2003-05-21). "A salad by any other name...". Deseret News.
  3. ↑ 3.0 3.1 Dana Jacobi. "An All-American Salad to Start the Feast". Pioneer Thinking.
  4. ↑ "A Bohemian Guide to San Francisco Restaurants". Seasonal Chef.
  5. ↑ Victor Hirtzler (1919). Hotel St. Francis Cookbook. The Hotel Monthly Press.