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
Second ministry of Armand-Emmanuel du Plessis de Richelieu appointed Minister of the Interior. The ministers were: Second ministry of Armand-Emmanuel du Plessis de Richelieu The Second ministry of Armand-Emmanuel du Plessis de Richelieu was formed on 20 February 1820 after the dismissal of the Ministry of Élie Decazes by King Louis XVIII of France. It was dissolved on 12 December 1821 and replaced on 14 December 1821 by the Ministry of Joseph de Villèle. Most of the ministers from the previous cabinet remained in place. Élie, duc Decazes was replaced as president of the council by the Duke of Richelieu, who was not given a ministerial portfolio. On