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
Louis de Gramont, 6th Duke of Gramont Louis de Gramont, 6th Duke of Gramont Louis of Gramont (29 May 1689 – Battle of Fontenoy, 11 May 1745) was Duke of Gramont and a French general in the War of Austrian Succession. He was the son of Marshal of France Antoine V de Gramont and Marie-Christine de Noailles (1672–1748), daughter of Marshal of France Anne-Jules, 2nd duc de Noailles. On 11 March 1720 he married Geneviève de Gontaut (1696–1756), daughter of Marshal of France Charles-Armand de Gontaut, duc de Biron (1663–1756), and had three children. He became Duke of Gramont after the death of his elder brother Antoine