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
Anne de Richelieu Anne de Richelieu Anne de Richelieu née Poussard de Fors du Vigean, (1622-1684) was a French courtier. She served as "Première dame d'honneur" to the queen of France, Maria Theresa of Spain, from 1671 until 1679, and had the same position to the dauphine Maria Anna Victoria of Bavaria in 1679-1684. She was the daughter of François Poussard, baron de Fors et sieur du Vigean and Anne de Neufbourg; she married François-Alexandre d'Albret, sire de Pons and comte de Marennes (16??-1648) in 1644, and Armand Jean de Vignerot du Plessis in 1649. She was appointed "Première dame d'honneur" to the