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 French battleship Richelieu Richelieu was a French battleship and the lead ship of her class. She was a scaled-up version of the previous . Ordered in 1935, and designed to counter the Italian s, "Richelieu" was the first French 35,000-ton battleship. She was also the first modern battleship built after the 1922 Treaty of Washington. She featured a main armament of eight 380 mm (15 inch) guns in two quadruple turrets in forward superfiring positions. Her armour and underwater protection were equal to most contemporary craft. In trial runs, her speed was a little higher than her European contemporaries, and