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 be provided in time for "Richelieu"s completion. Thus, a drastic revision of the AA battery was needed. The midship turrets had to be canceled, and twelve /45 Model 1930 guns in six twin mountings, CAD Model 1931, would instead be fitted, as they had been on the last tons heavy cruiser, . The CAD Model 1931 turrets were dual-purpose. These guns proved to be the only reliable arms of "Richelieu" until 1943, due to the obsolescent, optical-only fire control for the 380 mm battery and the 152 mm battery lacking anti-air fire control. The defence against aircraft would have been