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
Duke of Richelieu of Richelieu and Peer of France by letters patent in 1657. Two new reversions of the title occurred in 1822 and 1879. The 5th Duke of Richelieu died without an heir, but he gained permission for the title of Duke of Richelieu to pass to the son of his half-sister Simplicie, daughter of Antoine-Pierre de La Chapelle de Saint-Jean de Jumilhac, with reversion to the descendants of his younger brother should he die without a male heir, thus effectively passing the title to his nephew. The title became extinct in 1952 upon the death of the 8th Duke of Richelieu,