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
Duke of Richelieu Marie Odet Jean Armand de La Chapelle de Saint-Jean de Jumilhac, son of the 7th Duke of Richelieu and of Alice Heine (1858–1925). Alice was widowed in 1880 and remarried to Prince Albert I of Monaco in 1889. Duke of Richelieu Duke of Richelieu was a title of French nobility. It was created on 26 November 1629 for Armand Jean du Plessis de Richelieu (known as Cardinal Richelieu) who, as a Roman Catholic clergyman, had no issue to pass it down to. It instead passed to his great-nephew, Armand Jean de Vignerot, grandson of his elder sister Françoise du Plessis