Ly′on′naise″ (?), a. [F. lyonnaise, fem. of lyonnais of Lyons.] (Cookery) Applied to boiled potatoes cut into small pieces and heated in oil or butter. They are usually flavored with onion and parsley.
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Webster's Dictionary 1913
Webster's Revised Unabridged Dictionary, C. & G. Merriam Co., 1913.