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
Armand-Emmanuel de Vignerot du Plessis, Duc de Richelieu He died, of a stroke, on 17 May 1822. Armand-Emmanuel de Vignerot du Plessis, Duc de Richelieu Armand-Emmanuel Sophie Septimanie de Vignerot du Plessis, 5th Duke of Richelieu and Fronsac (25 September 176617 May 1822), was a prominent French statesman during the Bourbon Restoration. He was known by the courtesy title of Count of Chinon until 1788, then Duke of Fronsac until 1791, when he succeeded his father as Duke of Richelieu. As a royalist, during the French Revolutionary Wars and Napoleonic Wars, he served as a ranking officer in the Russian Imperial Army, achieving the grade of major general.