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Prep Time: 60 Minutes Cook Time: 5 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This recipe comes from Bohemian San Francisco: Its Restaurants and Their Most Famous Recipes, written by Clarence Edmonds (printed 1914). Edmonds recalls a feast he enjoyed in 1906, just weeks after the earthquake and ensuing fire that destroyed much of San Francisco. The occasional was the annual meeting of Merchants Association of San Francisco and was held at the St. Francis Hotel. Edmonds was most impressed with the quality of the food despite the crumbling walls and charred and blackened timbers hidden under a mass of bunting and foliage and flowers. When he decided to write the book, he returned to the hotel and asked its head chef, Victor Hertzler, for his best recipe. He offered two, Sole Edward VII (Edward Vii Sole) and Celery Victor (Celery Victor). Ingredients:
6 stalks celery, large dice |
2 cups chicken stock |
salt & freshly ground black pepper |
1 tablespoon fresh chervil |
1 tablespoon tarragon vinegar |
3 tablespoons extra virgin olive oil |
Directions:
1. Wash and chop celery; set aside.
2. Heat chicken stock to boiling; add celery and boil until soft.
3. Turn off heat and let celery cool in the pot.
4. Once cool, remove celery and gently squeeze the liquid out, by hand (use stock for soup).
5. Season celery with salt and pepper and sprinkle with fresh chervil.
6. Combine vinegar and oil; pour over celery and serve.
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