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 ironclad Richelieu 1911, "Richelieu" was caught in a storm in the Bay of Biscay and had to be cast loose from her tugboat. Nevertheless, the ship survived the storm and was recovered near the Scilly Isles from where she was towed to her final destination. "Richelieu" was designed by Henri Dupuy de Lôme as an improved version of the s. As a central battery ironclad she had her armament concentrated amidships. Like most ironclads of her era she was equipped with a plough-shaped ram that projected from her hull. Her crew numbered around 750 officers and men. The metacentric height of the