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
Armand-Emmanuel de Vignerot du Plessis, Duc de Richelieu Armand-Emmanuel de Vignerot du Plessis, Duc de Richelieu Armand-Emmanuel Sophie Septimanie de Vignerot du Plessis, 5th Duke of Richelieu and Fronsac (25 September 176617 May 1822), was a prominent French statesman during the Bourbon Restoration. He was known by the courtesy title of Count of Chinon until 1788, then Duke of Fronsac until 1791, when he succeeded his father as Duke of Richelieu. As a royalist, during the French Revolutionary Wars and Napoleonic Wars, he served as a ranking officer in the Russian Imperial Army, achieving the grade of major general. Following the Bourbon Restoration, he returned to his homeland