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 impressive, compared with the on "King George V", on "Scharnhorst", and on "Bismarck". The Italian "Littorio"-class battleships had a peculiar underwater protection system, designed by the Italian chief designer, "Generale Ispettore del Genio Navale" , which incorporated a diameter cylindrical expansion space. The Achilles' heels of battleships facing torpedo attacks were their vitals that could not be protected, such as the shaft of "Richelieu" at Dakar, on 8 July 1940, or the rudder of "Bismarck" in May 1941. The French designers of "Richelieu" had various constraints, including a beam to accommodate the barbettes of four gun turrets, a long hull,