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 Fronsac Duke of Fronsac Duke of Fronsac (French: "duc de Fronsac") was a title of French nobility, first created by promoting the "seigneurie" of Fronsac to a duchy in 1608, but the title became extinct a few decades later. This title was revived for Armand Jean du Plessis de Richelieu, better known as Cardinal Richelieu, in 1634, surviving until the 19th century. The title of "duc de Fronsac" was first created in 1608 for the House of Longueville, a bastard-cadet branch of the House of Valois. The mother of the first duke, Anne de Caumont (1574–1642), held the lesser title of