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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 with inventing Crab Louie.[2]

Celery Victor
TypeSalad
Place of originUnited States
Region or stateCalifornia
Created byVictor Hirtzler
Main ingredientsCelery, stock, peppers, Romaine lettuce

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 edit

References edit

  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. ^ a b Dana Jacobi. . Pioneer Thinking. Archived from the original on 2009-01-06.
  4. ^ . Seasonal Chef. Archived from the original on 2020-09-11. Retrieved 2008-12-30.
  5. ^ Victor Hirtzler (1919). Hotel St. Francis Cookbook. The Hotel Monthly Press.
  6. ^ Vintage Recipe Cards. "The Betty Crocker Recipe Card Library (1971)".

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