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
Prix Richelieu Prix Richelieu The prix Richelieu is a French literary award that rewards a journalist who "testified by the quality of his own language, his concern to defend the French language". It is awarded annually, under the sponsorship of the association and the Éditions Larousse. This prize was created in 1992 on the occasion of the fortieth anniversary of the founding of the"Cercle de presse Richelieu". The Cercle de presse Richelieu, created in 1952 by Paul Camus, Georges Duhamel, Jules Romains and Jean Cocteau, aims to preserve and expand the linguistic and cultural heritage and to maintain the quality and evolution