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Today celery is thought of as a supporting-role vegetable, but in the early 1900s, Chef Victor Hirtzler of the St. Francis Hotel in San Francisco developed this dish, which gave it the spotlight. Cleaned, trimmed celery is briefly braised and cooled in chicken broth, leaving it cooked through but still crisp, with a softened flavor. It’s served with a thickly emulsified tarragon vinaigrette and a garnish of celery leaves. It is an elegant, and unexpected, first course.
This dish was featured as part of our Epic Christmas Feast: Lost Recipes from the Grand Hotels.
For the dressing:
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