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 to refit "Richelieu" with the help of the United States. The two aircraft catapults, the 37 mm AA mountings and the 13.2 mm MG, intended to be replaced during the refit, were removed. "Richelieu" left Dakar on 30 January 1943, together with the cruiser , and reached New York on 11 February, to refit at the New York Navy Yard. But the crew retained a sharp memory of the 1940 conflict: during the celebration of the battleship's arrival in New York, Captain Deramont left the grandstand when General de Gaulle's representative, , reminded him that the Free French had not