In article > ,
Wayne Boatwright > wrote:


> > 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.

Glad you are looking forward to making it. I hope you enjoy it as much
as what you tried before. When you do make it, be sure to take my
portion also.

:-)

--
Dan Abel
Petaluma, California USA