Cut raw potatoes in large cubes (dice) same as for Brabant, the more perfect the better; the outside trimmings of potato can be used to mash. Steam or boil first and let get cold, then saute the cubes in a frying pan like Dutch fried. Sprinkle with salt and parsley when done. Serve with fish and as a garnish for entrees. Cold boiled potatoes can be used equally as well as raw, and the outside cuttings cooked a la Lyonaise.

Lyonaise refers to the city of Lyons in France. Bazaine was the name of a general.