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
Château de Richelieu Château de Richelieu The Château de Richelieu was an enormous 17th century "chateau" (castle, or manor house) built by the French clergyman, nobleman, and statesman Cardinal Richelieu (1585–1642) in Touraine. It was demolished for building materials in 1805 and almost nothing of it remains today. It lay south of Chinon and west of Sainte-Maure de Touraine, just south of what is now Richelieu, Indre-et-Loire, surrounded by mostly agricultural land. Built between 1631 and 1642 on the site of the former du Plessis family mansion, the Château was at the heart of a several-hectare park located south of the current city.