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 Meppen, Germany. The 152 mm guns of the axial turret were replaced by Canadian-built turrets. After having fired her last 380 mm rounds, during trials after refit in 1952, "Richelieu" was assigned as a gunnery training ship in Toulon, wearing the ensign of the "Group of School of the Mediterranean" Flag Officer. In 1954, the British-built fire control radar for the 380 mm battery was replaced, for training purpose, by a French-built DBRC 10A radar, yet installed on "Jean Bart" from 1951. In October 1955, "Jean Bart" replaced "Richelieu" as flagship of the South Group of Schools. On 30 January