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
Victor de Broglie (1756–1794) Robespierre. She then returned to Paris with her children and lived there quietly until 1796, when she married Marc-René de Voyer de Paulmy d'Argenson, grandson of the Comte d'Argenson (minister of war during the reign of Louis XV). Under the care of his step-father Victor de Broglie received a careful and liberal education and made his entrée into the aristocratic and literary society of Paris under the First French Empire. Victor de Broglie (1756–1794) Charles-Louis-Victor, prince de Broglie, called Victor de Broglie (22 September 1756 – 27 June 1794) was a French soldier and politician. Victor de Broglie in Paris,