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 "Dunkerque" or the triple turrets of "Littorio". The weight of one of "Richelieu"s 380 mm barrels was , a little heavier than those of her contemporaries with guns of the same calibre. The shell was an armour-piercing capped (APC) shell, registered in the French Navy as "Obus de Perforation" ("OPf"), a further development of the OPf Model 1935, in use on "Dunkerque". The shell was long and weighed , less than the shell (), that had a glancing hit on at the Battle of Casablanca (1942), and some kilos more than the weight of the shells of or (), that