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 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 Louis XV. He was the son of Armand-Louis de Vignerot du Plessis, duc d'Aiguillon (1683–1750), and until the death of his father, he was known at court as the duc d'Agénois. He entered the army at the age of seventeen, and at the age of nineteen was made colonel of the regiment