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
Emmanuel-Armand de Richelieu, duc d'Aiguillon province de Bretagne, ancien commandant pour Sa Majesté de ladite province, ancien ministre et secrétaire d'État des affaires étrangères et de la guerre. Décédé rue de l'Université, présenté à Saint-Sulpice et transporté à la Sorbonne. He was the father of Armand-Désiré de Vignerot du Plessis-Richelieu, who succeeded him as Duke of Aiguillon. Emmanuel-Armand de Richelieu, duc d'Aiguillon Emmanuel-Armand de Vignerot du Plessis-Richelieu, duc d'Aiguillon (31 July 17201 September 1788), was a French soldier and statesman, and a nephew of Armand de Vignerot du Plessis, 3rd Duke of Richelieu. He served as the Secretary of State for Foreign Affairs under King