On Wed 15 Oct 2008 05:28:18p, Dan Abel told us...

> 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.
>

Thanks, Dan. Now that I know it has a specific name, I've spent some time
browsing through my cookbooks and googling for recipes. Most variations
are fairly slight, some appealing and some not. As I often do, I will
probably end up combining features of various recipes when I make a sample
this weekend. I've always liked celery, and I like anchovies in various
dishes. When I had this dish I particularly liked it.

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

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