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Celery Victor

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Celery Victor is an historical American marinaded celery salad dish invented in 1910 by Victor Hirtzler, head chef at San Francisco, California's St. Francis Hotel, who is also credited by as with inventing crab Louis.

The dish, an "American classic", was popularized by author Clarence Edwords in his 1914 book, A Bohemian Guide to San Francisco Restaurants. 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

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