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 to refit "Richelieu" with the help of the United States. The two aircraft catapults, the 37 mm AA mountings and the 13.2 mm MG, intended to be replaced during the refit, were removed. "Richelieu" left Dakar on 30 January 1943, together with the cruiser , and reached New York on 11 February, to refit at the New York Navy Yard. But the crew retained a sharp memory of the 1940 conflict: during the celebration of the battleship's arrival in New York, Captain Deramont left the grandstand when General de Gaulle's representative, , reminded him that the Free French had not