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 mm. On 20 June, the escort was replaced off Cape St. Vincent, Portugal, by the destroyer "Fleuret", and "Richelieu" reached Dakar on 23 June. In the late days of June 1940, at Dakar, the authorities, , "Gouverneur Général de l'A.O.F.", the highest administrative authority in French West Africa, Rear Admiral Plançon, Flag Officer, French Navy West Africa, and the town authorities, were inclined to continue to fight against Germany, together with the British. The aircraft carrier was moored in the inner harbour. Captain Marzin, aware of the signing of the Franco-German Armistice, and having received instructions from Admiral Darlan that