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 existence of a warship during peacetime. She alternated between training times, maneuvering with the aircraft carrier , when she joined the French Navy, officially visiting Portugal, in 1946, and transporting the president of the French Republic for a visit in French West Africa colonies in 1947. In 1947–1948, "Richelieu" was the flagship of a so-called "Force d'Intervention", assembling to the "Groupe "Richelieu"," a cruiser group, and the aircraft carrier group, centred on "Arromanches". Vice Admiral Jaujard, who was the Flag Officer, found that the antiquated command spaces of "Richelieu" were in no way up to the task. She was fitted