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 ship Diadème (1756) took part in the Bataille du 13 prairial an 2 in June, taking the in tow. She was eventually broken up in 1797. French ship Diadème (1756) Diadème was the lead ship of the "Diadème" class 74-gun ship of the line of the French Navy. On 17 March 1757, along with the 64-gun , she captured , commanded by Captain Robert Roddam, off Saint-Domingue. In 1780, under Dampierre she was part of La Motte-Piquet's squadron, along with , and . She took part in the naval operations in the American Revolutionary War under de Grasse, notably fighting at the Battle