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 ironclad Richelieu the battery itself were armored with of wrought iron. The barbettes were unarmored, but the deck was protected by of armor. "Richelieu" was laid down at Toulon in 1869 and launched on 3 December 1873. While the exact reason for such prolonged construction time is not known, it was probably due to financial pressures caused by slashing of French Navy's budget which was cut after the Franco-Prussian War of 1870–71 coupled with the outdated work practices of the French dockyards at the time, which were not suitable for the Industrial Age. The ship began her sea trials on 12 April