"Lyonnaise" Quotes from Famous Books
 ... Lafayette, Jefferson, Washington, au Gratin, Deviled, a la Tripe, a l'Aurore, a la Dauphin, a la Bennett, Brouilli, Scalloped, Farci, Balls, Deviled Salad, Japanese Hard, en Marinade, a la Polonnaise, a la Hyde, a la Vinaigrette, a la Russe, Lyonnaise, Croquettes, Chops, Plain Scrambled, Scrambled with Chipped Beef, Scrambled with Lettuce, Scrambled with Shrimps, Scrambled with Fresh Tomatoes, Scrambled with Rice and Tomato, Scrambled with Asparagus ...
— Many Ways for Cooking Eggs • Mrs. S.T. Rorer
... Lyonnaise Sauce.—Brown a small onion minced in a tablespoonful of butter and the same of flour, add a half-cupful of meat broth, a teaspoonful of parsley, salt and pepper and cook long enough to ...
— Vaughan's Vegetable Cook Book (4th edition) - How to Cook and Use Rarer Vegetables and Herbs • Anonymous |
