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 impressive, compared with the on "King George V", on "Scharnhorst", and on "Bismarck". The Italian "Littorio"-class battleships had a peculiar underwater protection system, designed by the Italian chief designer, "Generale Ispettore del Genio Navale" , which incorporated a diameter cylindrical expansion space. The Achilles' heels of battleships facing torpedo attacks were their vitals that could not be protected, such as the shaft of "Richelieu" at Dakar, on 8 July 1940, or the rudder of "Bismarck" in May 1941. The French designers of "Richelieu" had various constraints, including a beam to accommodate the barbettes of four gun turrets, a long hull,