On Wed 15 Oct 2008 06:33:48p, Dan Abel told us...

> 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.
>
>:-)
>

LOL! I'll be happy to.

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

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