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
Duke of Richelieu Duke of Richelieu Duke of Richelieu was a title of French nobility. It was created on 26 November 1629 for Armand Jean du Plessis de Richelieu (known as Cardinal Richelieu) who, as a Roman Catholic clergyman, had no issue to pass it down to. It instead passed to his great-nephew, Armand Jean de Vignerot, grandson of his elder sister Françoise du Plessis (1577–1615), who had married René de Vignerot, "Seigneur de Pontcourlay" († 1625). Armand Jean de Vignerot added the cardinal's surname of "du Plessis" to his own, adopted the cardinal's coat of arms and received the titles of Duke