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 stopped fighting the enemy for three years. In April 1943, Captain Lambert replaced Captain Deramont as commanding officer. After two-and-a-half years in tropical waters without docking, a shipyard overhaul was badly needed. In the Brooklyn Navy Yard, the hull was scraped and repaired, the starboard outer shaft was straightened, and the inner shaft was replaced – ordered from Bethlehem Steel, delivered and fitted in June. The three ruined barrels of "Richelieu"s upper main battery turret were replaced by barrels previously fitted on (the second ship of the "Richelieu" class, which was staying at Casablanca). The fourth barrel from "Jean Bart"