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 on three engines. In April 1941, "Richelieu" was the first French battleship to be fitted with French early radar, designated as "electro-magnetic detector," "Détecteur Electro-Magnétique (D.E.M.)", which had been shipped from France in November 1940 by the large destroyer . Operated on a 2-meter wavelength, with the two emission antennæ fitted on the fore tower yards and the two reception antennæ on the aft tower, its range was against aircraft flying over , at , and for ships. In July 1941, three Loire 130 seaplanes from Brest E4 squadron were shipped. They were registered as HDR ("Hydravions Du Richelieu") 1,