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 charges from the magazine to the barrel. On 15 June, the French Admiralty placed "Richelieu" under Admiral de Laborde, "Amiral Ouest", C. in-C. French Navy at Brest, with orders to prepare to send the battleship to the Clyde. In the early morning of 18 June, new orders were received to provide a colonial withdrawal. Due to the advance of German troops, the battleship left Brest bound for Dakar on 18 June, at 16.00, escorted by destroyers and . "Richelieu" had on board, for her main artillery, 250 shells, but powder charges for only 48 rounds, and no munition of 152