Celery Victor
 | |
| Type | Salad |
|---|---|
| Place of origin | United States |
| Region or state | California |
| Created by | Victor Hirtzler |
| Main ingredients | Celery, stock, peppers, Romaine lettuce |
Celery Victor is an historical American marinated celery salad dish invented in 1910 by Victor Hirtzler, head chef at San Francisco's St. Francis Hotel,[1] who is also credited 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, chicken, or beef stock, chilled (often in a citrus or vinegar marinade), tossed with mild peppers, and sometimes served over lettuce.[3][5] [6]
See also
[edit]References
[edit]- ^ Marion Cunningham (1997-11-12). "Three Keepers". Los Angeles Times.
- ^ Valerie Phillips (2003-05-21). "A salad by any other name..." Deseret News. Archived from the original on May 24, 2014.
- ^ a b Dana Jacobi. "An All-American Salad to Start the Feast". Pioneer Thinking. Archived from the original on 2009-01-06.
- ^ "A Bohemian Guide to San Francisco Restaurants". Seasonal Chef. Archived from the original on 2020-09-11. Retrieved 2008-12-30.
- ^ Victor Hirtzler (1919). Hotel St. Francis Cookbook. The Hotel Monthly Press.
- ^ Vintage Recipe Cards. "The Betty Crocker Recipe Card Library (1971)".
