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 ship was very low, a little above . The ship measured overall, with a beam of . "Richelieu" had a maximum draft of and displaced . "Richelieu" was given two propellers by Henri Dupuy de Lôme to make her more maneuverable for ramming. She had two Indret 3-cylinder horizontal return connecting rod compound steam engines, each driving a single propeller. Her engines were powered by eight oval boilers. On sea trials the engines produced and "Richelieu" reached . She carried of coal which allowed her to steam for approximately at a speed of . "Richelieu" was initially square rigged with