Celery Victor

Ingredients

• six stalks of celery
• one soup hen or chicken bones
• five pounds of veal bones
• carrots
• onions
• parsley
• bay leaves
• salt
• pepper
• one-quarter white wine vinegar
• three-quarters of best olive oil

Method

1. 1

   Make a stock with the soup hen or chicken bones, veal bones, carrots, onions, parsley, bay leaves, salt, and pepper.

2. 2

   Place the washed celery in a vessel and strain the broth over it.

3. 3

   Boil until soft and let cool in its own broth.

4. 4

   Press the broth out of the celery gently and place on a plate.

5. 5

   Season with salt, black pepper, chervil, and a mixture of white wine vinegar and olive oil.

Nutrition per serving

As published

This recipe was extracted from Bohemian San Francisco (1914) by Clarence E. Edwords, page 34. The excerpt below is the record exactly as published.

Celery Victor," and this is the recipe which he gave us: CELERY Take six stalks of celery well washed. VICTOR Make a stock of one soup hen or chicken bones, and five pounds of veal bones in the usual manner, with carrots, onions, parsley, bay leaves, salt and pepper. Place the celery in a vessel and strain the broth over it. Boil until soft and let cool off in its own broth. When cold press the broth out of the celery with the hand, gently, and place on a plafe. Season with salt, fresh ground black pepper, chervil, and one-quarter white wine vinegar with tarragon to three-quarters of best olive oil

Cook this with the app: pantry check, scaling, and the assistant.