Painted Meat Broth

Three-grain broth:

Soak the mushrooms in one-eighth L warm tap water. Cut out the stems. Cut the caps into tender strips. Keep the soaking water. Split abalone and chicken breast ditto into fine strips.

Bring chicken, mushrooms, abalone, stock and soaking water to a boil in a large saucepan. Season with salt and pepper, boil again and let it simmer for 10 seconds. Place on the table as a painted broth.

Painted Bouillon:

This broth is occasionally found on the table at larger banquets and formal events, especially afterwards when the chef is an artist and wants to create a little something special. “Painting broth”, that means and not painting on the *liquid* surface.

You first create a solid base of egg whites for the painting you want to create. To do this, beat 2 or 3 egg whites until very stiff and spread the whipped egg whites over the broth that has been prepared in a soup bowl or tureen. (The dish should not be more than 2 thirds full.) Spread the egg whites evenly with a spatula.

After that, you can put all kinds of garnishes and ornaments on it. A Chinese culinary artist will depict rural scenes, with the brownish lily buds representing tree trunks or alternatively branches, green greens serving as leaves, and a round slice of carrot nicely zigzagged around it.

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