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 ironclad Richelieu the battery itself were armored with of wrought iron. The barbettes were unarmored, but the deck was protected by of armor. "Richelieu" was laid down at Toulon in 1869 and launched on 3 December 1873. While the exact reason for such prolonged construction time is not known, it was probably due to financial pressures caused by slashing of French Navy's budget which was cut after the Franco-Prussian War of 1870–71 coupled with the outdated work practices of the French dockyards at the time, which were not suitable for the Industrial Age. The ship began her sea trials on 12 April