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 1911, "Richelieu" was caught in a storm in the Bay of Biscay and had to be cast loose from her tugboat. Nevertheless, the ship survived the storm and was recovered near the Scilly Isles from where she was towed to her final destination. "Richelieu" was designed by Henri Dupuy de Lôme as an improved version of the s. As a central battery ironclad she had her armament concentrated amidships. Like most ironclads of her era she was equipped with a plough-shaped ram that projected from her hull. Her crew numbered around 750 officers and men. The metacentric height of the