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 battleship Richelieu were, however, differences in "Dunkerque"s aircraft installations, with on the quarterdeck between the aviation hangar and the stern on "Richelieu", instead of the on "Dunkerque". This enabled a second catapult to be worked in, with the catapults offset to port and starboard "en échelon" with an elevator between them. Two planes were to be stowed in the hangar on the same level, wings folded and in line, instead of being placed on the two platforms of a two-tier hangar lift, and two on the catapults with wings deployed. On "Richelieu", the armor weight was and corresponded to 39.2% of the