Celery Victor

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Celery Victor
Type Salad
Place of origin United States
Region or state California
Creator Victor Hirtzler
Main ingredients Celery, stock, peppers, Romaine lettuce
Cookbook:Celery Victor  Celery Victor

Celery Victor is an historical American marinaded celery salad dish invented in 1910 by Victor Hirtzler, head chef at San Francisco's St. Francis Hotel,[1] who is also credited by as with inventing Crab Louie.[2]

The dish, an "American classic",[3] was popularized by author Clarence Edwords in his 1914 book, A Bohemian Guide to San Francisco Restaurants.[4] To prepare, celery hearts are simmered in a veal or chicken stock, chilled (often in a citrus or vinegar marinade), tossed with mild peppers, then served over Romaine lettuce.[3][5]

See also[edit]

References[edit]

  1. ^ Marion Cunningham (1997-11-12). "Three Keepers". Los Angeles Times. 
  2. ^ Valerie Phillips (2003-05-21). "A salad by any other name...". Deseret News. 
  3. ^ a b Dana Jacobi. "An All-American Salad to Start the Feast". Pioneer Thinking. 
  4. ^ "A Bohemian Guide to San Francisco Restaurants". Seasonal Chef. 
  5. ^ Victor Hirtzler (1919). Hotel St. Francis Cookbook. The Hotel Monthly Press.