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 be provided in time for "Richelieu"s completion. Thus, a drastic revision of the AA battery was needed. The midship turrets had to be canceled, and twelve /45 Model 1930 guns in six twin mountings, CAD Model 1931, would instead be fitted, as they had been on the last tons heavy cruiser, . The CAD Model 1931 turrets were dual-purpose. These guns proved to be the only reliable arms of "Richelieu" until 1943, due to the obsolescent, optical-only fire control for the 380 mm battery and the 152 mm battery lacking anti-air fire control. The defence against aircraft would have been