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
Armand-Emmanuel de Vignerot du Plessis, Duc de Richelieu and was twice Prime Minister of France. He was born in Paris, the son of Antoine de Vignerot du Plessis, 4th Duke of Richelieu, and of his wife, Adélaïde de Hautefort. His father was the son and heir of King Louis XV of France's favourite, Armand de Vignerot du Plessis, 3rd Duke of Richelieu (1696–1788). Known by the courtesy title of "comte de Chinon" during the lifetime of his distinguished grandfather, he was married on 4 May 1782 at the age of fifteen to Alexandrine Rosalie Sabine de Rochechouart-Faudoas (17689 December 1830), a hunchbacked child of fourteen. Immediately after the