Celery Victor Explained
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 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, chicken, or beef stock, chilled (often in a citrus or vinegar marinade), tossed with mild peppers, and sometimes served over lettuce.[3] [5] [6]
See also
Notes and References
- News: 1997-11-12. Marion Cunningham. Three Keepers. Los Angeles Times.
- News: Deseret News. A salad by any other name.... https://web.archive.org/web/20140524050028/http://www.deseretnews.com/article/984606/A-salad-by-any-other-name---.html?pg=all. dead. May 24, 2014. 2003-05-21. Valerie Phillips.
- Web site: Pioneer Thinking. An All-American Salad to Start the Feast. Dana Jacobi. dead. https://web.archive.org/web/20090106174209/http://www.pioneerthinking.com/aicr_sd_celeryvictor.html. 2009-01-06.
- Web site: A Bohemian Guide to San Francisco Restaurants. Seasonal Chef. 2008-12-30. 2020-09-11. https://web.archive.org/web/20200911180804/http://www.seasonalchef.com/Edwords.htm. dead.
- Book: Hotel St. Francis Cookbook. Victor Hirtzler. The Hotel Monthly Press. 1919.
- Web site: The Betty Crocker Recipe Card Library (1971) . Vintage Recipe Cards.
