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
Cégep de Saint-Jean-sur-Richelieu Cégep de Saint-Jean-sur-Richelieu The Cégep Saint-Jean-sur-Richelieu is a post-secondary education institution (cégep: College of General and Professional Education) located in Saint-Jean-sur-Richelieu, province of Quebec, Canada. The enabling legislation is the "General and Vocational Colleges Act" The Cégep de Saint-Jean-sur-Richelieu traces its origins to the merger of several institutions which became public ones in 1967, when the Quebec system of CEGEPs was created. Quebec students complete one fewer grade than all other Canadian provinces in total before attending CEGEP de Saint-Jean-sur-Richelieu, by ending high school in grade 11 instead of grade 12. CEGEP de Saint-Jean-sur-Richelieu then prepared students for university or