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 charges from the magazine to the barrel. On 15 June, the French Admiralty placed "Richelieu" under Admiral de Laborde, "Amiral Ouest", C. in-C. French Navy at Brest, with orders to prepare to send the battleship to the Clyde. In the early morning of 18 June, new orders were received to provide a colonial withdrawal. Due to the advance of German troops, the battleship left Brest bound for Dakar on 18 June, at 16.00, escorted by destroyers and . "Richelieu" had on board, for her main artillery, 250 shells, but powder charges for only 48 rounds, and no munition of 152