On Tue 14 Oct 2008 05:56:42a, Bob Terwilliger told us...

> Wayne wrote:
>
>> To the best of my memory, it was predominantly celery sticks that had
>> been lightly braised (it was still somewhat crisp), dressed with some
>> sort of vinaigrette that was very herbal and also included anchovy
>> fillets. There may also have been some pimiento and mushroom, but I
>> don't have a great memory of all the components except for the celery,
>> vinaigrette, and anchovy.
>>
>> Has anyone had anything similar, or an idea as how to best to duplicate
>> it?
>
> From _The Gourmet Cookbook Volume I_:
>
> Celery Victor
>
> Wash hearts of celery without separating the stalks, halve them
> lengthwise, and trim them to 4- or 5-inch lengths. Cook the celery in
> boiling beef stock until it is tender. Drain it and put it in a shallow
> dish to cool. Pour well-seasoned French dressing over the celery and
> chill it, Turing it occasionally. When ready to serve, arrange the
> pieces on watercress or shredded lettuce on a serving platter and
> sprinkle them liberally with black pepper and chopped parsley. Lay a few
> thin strips of anchovy over each piece of celery and garnish with
> quarters of tomato and ripe olives.
>
> Asparagus may also be prepared in this way, cooking the stalks only
> until they are barely tender.
>
> also:
>
> French Dressing
>
> To 1/2 cup vinegar -- white, cider, or malt -- add 3/4 teaspoon salt and
> 1/4 teaspoon ground white pepper. Stir well with a fork and add 1 1/2
> cups olive oil. Beat the mixture with a fork until it is well combined.
>
> For a thicker, creamier dressing, but an ice cube into the mixing bowl
> and stir the dressing for a minute or two longer. [BOB'S NOTE: It seems
> like this would water the dressing down. I'd try putting the vinegar
> into the freezer until it just begins to freeze instead.]
>
> If you Google for the words celery victor anchovy you'll come up with
> similar recipes; this was just the one I knew.
>
>
> Bob
>
>

Bob, that certainly sounds like what I had. Now I'm really anxious to try
it. I'll take a look at some of the other recipes, too, just for
comparison.

Thanks so much!

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

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Date: Tuesday, 10(X)/14(XIV)/08(MMVIII)
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