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 ( weight of armor and 36% of standard displacement). The armor thicknesses were: The British "King George V"-class battleships and had a thicker armored belt than "Richelieu" (), but their turrets were less protected (), and although the horizontal armor () was equivalent, their command spaces were only protected against shrapnel. The U.S. Navy (, , and ) battleships had an equivalent protection. The German s, with on the main artillery turrets, on the conning tower, for the armored belt and to for the horizontal armor were also equivalent to "Richelieu". The Italian "Littorio" had a thicker armored belt ()