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
Duke of Richelieu of Richelieu and Peer of France by letters patent in 1657. Two new reversions of the title occurred in 1822 and 1879. The 5th Duke of Richelieu died without an heir, but he gained permission for the title of Duke of Richelieu to pass to the son of his half-sister Simplicie, daughter of Antoine-Pierre de La Chapelle de Saint-Jean de Jumilhac, with reversion to the descendants of his younger brother should he die without a male heir, thus effectively passing the title to his nephew. The title became extinct in 1952 upon the death of the 8th Duke of Richelieu,