Celery Victor With French Dressing
|Celery hearts||2 Small|
|Bouillon/Chicken stock||2 1⁄2 Cup (40 tbs), dissolved (10 1/2 Ounce Can Diluted With 1 Can Water Or 3 Beef Bouillon Cubes Dissolved In 1.5 Cups Hot Water)|
|Seasoned french dressing||1 Cup (16 tbs), seasoned well|
|Coarsely ground black pepper||To Taste|
|Anchovy fillets||1⁄4 Cup (4 tbs) (For Garnish)|
|Pimento strips||1⁄4 Cup (4 tbs) (For Garnish)|
|Tomatoes||1 (For Extra Garnish)|
|Ripe olives||1⁄4 Cup (4 tbs) (For Extra Garnish)|
Wash celery, trim the root end, and cut off all but the smallest leaves.
Peel and slice onion.
Put whole celery hearts and sliced onion in shallow pan; cover with bouillon.
Cover and cook until tender, about 15 minutes.
Let cool in stock.
Remove hearts, cut in half lengthwise, and place in shallow dish.
Pour over French dressing (a garlic-flavored French dressing made with wine vinegar is especially good), and chill several hours.
To serve, drain off most of dressing and place celery on watercress or shredded lettuce.
Sprinkle with pepper and garnish with anchovy fillets and pimiento strips.
Quartered tomatoes and ripe olives may be used for extra garnish.