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) 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, the eldest son of Victor-François, 2nd duc de Broglie, the prince de Broglie attained the rank of "maréchal de camp" in the army. He adopted radical opinions and served with the Marquis de La Fayette and the Comte de Rochambeau in the American War of Independence. The Prince was a member of the Jacobin Club, and sat in the National Constituent Assembly after the French Revolution, constantly voting on the