Marie Rose sauce Marie Rose sauce Marie Rose sauce (known in some areas as cocktail sauce or seafood sauce) is a British condiment often made from a blend of tomatoes, mayonnaise, Worcestershire sauce, lemon juice and black pepper. A simpler version can be made by merely mixing tomato ketchup with mayonnaise. The sauce, as well as cocktail sauce, were invented in the 1960s by British cook Fanny Cradock. It is often accompanied with seafood, and prawns in particular. In the United States, a similar sauce, fry sauce, is sometimes served with french fries. Another similar sauce called Thousand Island dressing is popular in
Duke of Fronsac "marquis de Fronsac" when her son Léonor II d'Orléans was created a duke. The title became extinct after the first duke died without an heir and the title passed to his father, who had no other issue. In 1634, the title of "duc de Fronsac" was revived for Armand Jean du Plessis de Richelieu, who already held the title of Duke of Richelieu. The title of Duke of Fronsac was often used by subsequent Dukes of Richelieu as a "titre d'attente", or courtesy title, for the heir to the Dukedom of Richelieu. Duke of Fronsac Duke of Fronsac (French: "duc