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Chicken Salad RECIPE COURTESY OF THE BELLAMY MANSION MUSEUM In a coop behind the mansion, the Bellamy family kept chickens raised for both eggs and meat. This unusual take on chicken salad is another of the recipes Eliza Bellamy passed down to her niece. Olive oil, vinegar and raw egg combined create a mayonnaise-like dressing. The original recipe notes, “Add as much celery, also celery seed, 2 mangoes or other pickles chopped fine with the hard boiled whites of the 16 eggs (a small cabbage chopped fine mixed with the celery seed answers as well as the celery).” The Bellamys’ cook, Sarah Miller, may have prepared this salad for 20 or more people. INGREDIENTS 4 large chickens, meat chopped fine 16 hard-boiled eggs, mashed thoroughly with a fork 1 cup olive oil 4 tsp black pepper 4 tsp mustard 4 tsp salt 4 tsp brown sugar 2 tsp red pepper 1 pint vinegar, more if needed 6 raw eggs, divided PREPARATION Add the hard boiled egg and seasonings to the chicken. Separate the 6 raw eggs. Beat the yolks well; whip the whites into a stiff froth. Pour this whipped mixture over the chicken, combining well. 90 WBM april 2015


2015-4
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