On Wed 15 Oct 2008 02:57:56p, James Silverton told us...

> Wayne wrote on Tue, 14 Oct 2008 15:35:05 GMT:
>
>>> Bob wrote on Tue, 14 Oct 2008 05:56:42 -0700:
>>>
>>>>> 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
>>>
>>> There was a very recent recipe in Gourmet for "Cold, Spicy
>>> Celery". It's quite good and a basic difference is that the
>>> vinaigrette contains red pepper
>>> flakes. http://tinyurl.com/4mmwe7
>>>
>> That looks good, James. I like the idea of the hot pepper
>> flakes even though it wasn't included in the dish I ate.
>
>> Thanks!
>
> Just a small addition: I did not know what was "Sansho pepper" but it
> turns out to be Szechuan or Flower Pepper.
>

Thanks! That would make an interesting difference.

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

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