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
Triple portrait of Cardinal de Richelieu of Cardinal Richelieu", now in the Louvre Museum. Bernini had adopted a similar method for his 1636 "Bust of King Charles I", using a triple portrait by Anthony Van Dyck, and it is possible that Van Dyck's triple portrait of Charles I may have influenced Philippe de Champaigne's triple portrait of Cardinal Richelieu. The painting was donated to the National Gallery, London in 1869 by the English antiquary and museum administrator Sir Augustus Wollaston Franks. Triple portrait of Cardinal de Richelieu The Triple Portrait of Cardinal de Richelieu is an oil-on-canvas painting by French artist Philippe de Champaigne, completed c.1642.