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 1956, for the only time in her career, "Richelieu" maneuvered with "Jean Bart" for a few hours. Soon after, she was based in Brest. From 25 May 1956, she was used as an accommodation ship in Brest, and was placed in reserve in 1958. "Richelieu" was condemned on 16 January 1968 and renamed "Q432". She was sold for demolition to Cantieri Navali Santa Maria of Genoa in September 1968 and scrapped at La Spezia in 1968-69. One of her guns is on display in the harbor of Brest. French battleship Richelieu Richelieu was a French battleship and the lead ship