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 1956, for the only time in her career, "Richelieu" maneuvered with "Jean Bart" for a few hours. Soon after, she was based in Brest. From 25 May 1956, she was used as an accommodation ship in Brest, and was placed in reserve in 1958. "Richelieu" was condemned on 16 January 1968 and renamed "Q432". She was sold for demolition to Cantieri Navali Santa Maria of Genoa in September 1968 and scrapped at La Spezia in 1968-69. One of her guns is on display in the harbor of Brest. French battleship Richelieu Richelieu was a French battleship and the lead ship