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 ironclad Richelieu French ironclad Richelieu The French ironclad "Richelieu" was a wooden-hulled central battery ironclad built for the French Navy in the early 1870s. She was named after the 17th century statesman Cardinal de Richelieu. The ship was the flagship of the Mediterranean Squadron for most of her career. "Richelieu" caught on fire in Toulon in 1880 and was scuttled to prevent her magazines from exploding. She was salvaged and, after being repaired, resumed her role as flagship. In 1886, however, the ship was placed in and was eventually condemned in 1901. While being towed to the ship breakers in Amsterdam in