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 ship Vestale (1756) had searched for her for a week. "Flore" was then sold for breaking up. A model is on display at the Musée de la Marine in Paris, and another in the naval museum in Toulon. French ship Vestale (1756) Vestale was a "Blonde"-class 30-gun frigate of the French Navy. The Royal Navy captured her in 1761, but had to scuttle her in 1778 to avoid having the French recapture her. She was refloated and sold to the French in 1784. She returned to wartime service in 1794 as a privateer. The British recaptured her in 1798 and broke her up