Fry sauce Fry sauce Fry sauce is a condiment often served with French fries or tostones (twice-fried plantain slices) in many places in the world. It is usually a combination of one part tomato ketchup and two parts mayonnaise, with many variations which add additional ingredients to the basic recipe. Although sauce composed of a mixture of equal parts ketchup and mayonnaise appears in a New Orleans cookbook published in 1900, fry sauce was originally popularized in the United States by a chef named Don Carlos Edwards, who served it in his first restaurant, Don Carlos’ Barbecue in Salt Lake City, which
French ironclad Richelieu She was under tow in the Bay of Biscay, having left the Mediterranean for the first time in her existence, when a storm caused the tugboat to cast her loose. The ship remained afloat, however, and was subsequently recovered near the Scilly Isles and towed to Amsterdam where she was broken up. French ironclad Richelieu The French ironclad "Richelieu" was a wooden-hulled central battery ironclad built for the French Navy in the early 1870s. She was named after the 17th century statesman Cardinal de Richelieu. The ship was the flagship of the Mediterranean Squadron for most of her career. "Richelieu"