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
Richelieu River permeable deposits consist of unconsolidated sediments which occupy 62 percent of the area. It includes the compact clay or silty matrix till, glaciolacustrine sediments for the Champlain Sea clay, fine current and organic sediment floodplain sediments. Native American occupation Before the arrival of the French, the Richelieu River was visited by Iroquois, the Huron and Algonquin. French explorers In 1535, the French explorer Jacques Cartier discovered the mouth of Richelieu River, during his second voyage in New France (Canada). Samuel de Champlain and his team reached the mouth of the river in 1603. Champlain returned to the river in 1608