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 ironclad Richelieu before sailing to Brest and Cherbourg for exercises. In 1885 "Richelieu" tested Bullivant torpedo nets, but they reduced her speed to a maximum of and as a result were not considered successful. The ship was placed back in reserve in 1886 and became flagship of the Reserve Squadron on 8 September 1892, which, despite its name, consisted of ships in commission. The squadron conducted exercises from June to August 1892 in French waters. "Richelieu" was condemned on 5 March 1900, but was not immediately sold. After having been sold to Dutch ship breakers, "Richelieu" departed Toulon on 28 January 1911.