In article >,
Wayne Boatwright > wrote:

> Once, in a NYC hotel, I had an appetizer from an appetizer bar that I
> really enjoyed, but have no idea exactly how to put it together.
>
> 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?
> Nothing that I've googled seems to resemble it.
>
> I know this is rather vague, but I was hoping...


It's Celery Victor. I did a Google and got several recipes. They all
seemed to be hearts of celery (use the big outer stalks for something
else) braised in stock. After chilling, add an anchovy fillet to each,
and add the vinaigrette. There seemed to be several variations, but all
but one had the above (I suspect an anchovy hater for the one).

I would suggest consulting your favorite recipe site or look in your
cookbooks. It's a very famous dish, which I've never had and don't
intend to try. I'm not much of a fan of celery, and don't like
anchovies at all.

--
Dan Abel
Petaluma, California USA