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 French battleship Richelieu Richelieu was a French battleship and the lead ship of her class. She was a scaled-up version of the previous . Ordered in 1935, and designed to counter the Italian s, "Richelieu" was the first French 35,000-ton battleship. She was also the first modern battleship built after the 1922 Treaty of Washington. She featured a main armament of eight 380 mm (15 inch) guns in two quadruple turrets in forward superfiring positions. Her armour and underwater protection were equal to most contemporary craft. In trial runs, her speed was a little higher than her European contemporaries, and