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
French battleship Richelieu were, however, differences in "Dunkerque"s aircraft installations, with on the quarterdeck between the aviation hangar and the stern on "Richelieu", instead of the on "Dunkerque". This enabled a second catapult to be worked in, with the catapults offset to port and starboard "en échelon" with an elevator between them. Two planes were to be stowed in the hangar on the same level, wings folded and in line, instead of being placed on the two platforms of a two-tier hangar lift, and two on the catapults with wings deployed. On "Richelieu", the armor weight was and corresponded to 39.2% of the