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
Richelieu-class battleship Richelieu-class battleship The "Richelieu"-class battleships were the last and largest battleships of the French Navy. They were decommissioned in the 1960s. They remain the largest French-built warships. They were designed in the 1930s to counter the threat of the Italian s. "Richelieu"-class ships were essentially scaled-up versions of the preceding . They featured a main battery of eight guns in two quadruple turrets in forward superfiring positions. Four "Richelieu"-class ships, of three different subclasses, were designed over the course of three construction programs, in 1935, 1936, and 1938. Only three were laid down. Only the first two, and , were