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 the "Richelieu" and "Dunkerque" profiles was the mounting of the fire control director system aft—not on a separate tower located behind the funnel, but on a kind of mack, so that the funnel opening came out obliquely aft underneath the control tower. As on "Dunkerque", aircraft installations (aircraft hangar, crane and two catapults, for four seaplanes) were fitted on "Richelieu"s stern. The components were the same, trainable catapults operated with compressed air, which could launch a aircraft at , and a recovery crane with a capacity of . The aircraft were (flying boat) seaplanes of the Loire 130 type. There