A garnish for large joints, a la Lorraine (ah lah lohr-enn) consists of red cabbage braised in red wine and potatoes cut to the size of small eggs cooked in butter.
The lotus is a water plant. Most parts of the plant, with the exception of the flower, are edible. The roots (rhizomes) and the seeds are the most commonly eaten.
There are many species of lotus mostly growing wild all over the world. In under-developed countries, the roots and seeds are eaten in times of famine when other food is short.
Lotus roots, leaves and seeds are important ingredients in Chinese and Japanese cooking. The leaves are dried and used to wrap food for cooking and impart a fragrant flavour. The seeds are used in main dishes and desserts. The roots are crisp and used in desserts or eaten as a vegetable, either raw or cooked.
Canned or dried lotus root is available at Chinese provision stores. makes a delightful summer dish.