Potpourriprinted page 92

CELERY VICTOR

Name: CELERY VICTOR
Yield: Serves 4
Ingredients: 4 poached celery hearts; 2 Tbsp. capers; 1/2 cup olive oil; 8 filets of anchovie; 1 pimiento; 3/4 cup wine vinegar; 1 Tbsp. cracked black pepper

Robert G. Laws, W.S.C.A.

Serves 4

Ingredients

4 poached celery hearts
2 Tbsp. capers
1/2 cup olive oil
8 filets of anchovie
1 pimiento
3/4 cup wine vinegar
1 Tbsp. cracked black pepper

Method

Take olive oil, vinegar, black pepper, capers and diced pimiento: blend together for dressing. Arrange celery hearts on plate; garnish with anchovie filets and pour dressing over. Serves 4.

Note from the transcription

"1 Tbsp. cracked black pepper" is typed centred below the two ingredient columns.

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Photograph of printed page 92 of Favorite Recipes — The text above is transcribed as printed, including the book’s own misspellings. Some readings on this page are uncertain.

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Described from the item itself. Much of this archive is uncatalogued: where no record exists in the Library of Congress, Open Library, Internet Archive, HathiTrust or the antiquarian trade, the copy shown here may be the only described instance. Transcriptions reproduce the original as printed, including its own misspellings.

Provenance. Darrell Anderson Culinary Archives, item WSCA-DAA-LB-U07

Rights. Issued in 1976 by the Washington State Chefs Association, which still exists and is the rights holder. In United States law a recipe's bare list of ingredients is generally not copyrightable; the headnotes, the hand-drawn artwork and the compilation as a whole are. Living people are named throughout, and the rosters carry employer affiliations — treat the names as personal data, not decoration.

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Ingredients

Method

Note from the transcription

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