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 11 September. Her commanding officer and her landing party took part, beside General Leclerc, in the ceremony during which General Itagaki surrendered to Admiral Mountbatten, on 12 September. After V-J Day, during the last four months of 1945, "Richelieu" took part in the return of French forces to Indochina, particularly at Nha Trang, with her "Fusiliers Marins" landing party, and delivering gun support. When "Richelieu" left for France, the crew received congratulations from General Leclerc, French Commanding General in Indochina. On 29 December, she sailed for France, and arrived in Toulon on 11 February 1946. She had the classic