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
Richelieu-class battleship Richelieu-class battleship The "Richelieu"-class battleships were the last and largest battleships of the French Navy. They were decommissioned in the 1960s. They remain the largest French-built warships. They were designed in the 1930s to counter the threat of the Italian s. "Richelieu"-class ships were essentially scaled-up versions of the preceding . They featured a main battery of eight guns in two quadruple turrets in forward superfiring positions. Four "Richelieu"-class ships, of three different subclasses, were designed over the course of three construction programs, in 1935, 1936, and 1938. Only three were laid down. Only the first two, and , were