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
Victor de Broglie (1756–1794) Robespierre. She then returned to Paris with her children and lived there quietly until 1796, when she married Marc-René de Voyer de Paulmy d'Argenson, grandson of the Comte d'Argenson (minister of war during the reign of Louis XV). Under the care of his step-father Victor de Broglie received a careful and liberal education and made his entrée into the aristocratic and literary society of Paris under the First French Empire. Victor de Broglie (1756–1794) Charles-Louis-Victor, prince de Broglie, called Victor de Broglie (22 September 1756 – 27 June 1794) was a French soldier and politician. Victor de Broglie in Paris,