Definition of Lyonnaise

1. Adjective. Cooked with onions.

Similar to: Cooked



Definition of Lyonnaise

1. a. Applied to boiled potatoes cut into small pieces and heated in oil or butter. They are usually flavored with onion and parsley.

Definition of Lyonnaise

1. Adjective. Cooked with onions, especially caramelized onions. ¹

2. Adjective. Prepared in a style typical to Lyons. ¹

¹ Source: wiktionary.com

Definition of Lyonnaise

1. [adj]

Lyonnaise Pictures

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Lexicographical Neighbors of Lyonnaise

lynx-eyed
lynx spider
lynx spiders
lynxes
lynxlike
lyo-
lyocell
lyoenzyme
lyolysis
lyonia
lyonias
lyoniresinol
lyonium
lyoniums
lyonization
lyonnaise (current term)
lyonsite
lyophil
lyophile
lyophiled
lyophilic
lyophilic colloid
lyophilisate
lyophilisation
lyophilisations
lyophilise
lyophilised
lyophilises
lyophilising
lyophilization

Literary usage of Lyonnaise

Below you will find example usage of this term as found in modern and/or classical literature:

1. Universal Geography: Or a Description of All Parts of the World, on a New by Conrad Malte-Brun (1831)
"... they were governed by a president or elective chief, who was not permitted to leave the territory of the republic. I^'ie Secon<1 lyonnaise (Lugdunensis ..."

2. The Boston Cooking-school Cook Book by Fannie Merritt Farmer (1896)
"lyonnaise Tripe. Cut honeycomb tripe in pieces two inches long by one- half inch wide, having three cupfuls. Put on a pan and place in oven that water may ..."

3. The Rumford Complete Cookbook by Lily Haxworth Wallace, Rumford Chemical Works (1908)
"lyonnaise Potatoes 6 cold cooked potatoes, 2 medium-sized onions, baked or boiled. 2 tablespoons butter. Salt and pepper to taste. Peel and cut the potatoes ..."

4. Good Things to Eat, as Suggested by Rufus: A Collection of Practical Recipes by Rufus Estes (1911)
"POTATOES lyonnaise—Cut into round slices eight boiled potatoes, lay in a frying-pan with an ounce and a half of butter and the round slices of a fried onion ..."

5. Camp Cookery by Horace Kephart (1910)
"Potatoes, lyonnaise.-—Fry one or more sliced onions until they are turning yellowish, then add sliced potatoes, previously boiled or steamed; keep tossing ..."

6. Mrs. Gilpin's Frugalities: Remnants and 200 Ways of Using Them by Susan Anna Brown (1883)
"lyonnaise Potatoes.—Put two or three slices of fat ham into a frying-pan, and when hot and brown, slice in, half an onion. When both are fried take out the ..."

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