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 battleship Richelieu his ship remain under the French flag, otherwise he had to scuttle her, determined to escape what he considered a British trap. Against the advice of "Gouverneur Général" Cayla, who considered this departure as a desertion, he decided to return to Casablanca, on 25 June, escorted by the destroyer "Fleuret", which had accompanied "Richelieu" for five days. Rear Admiral Plançon warned the "Admiral Afrique", Flag Officer at Casablanca, that ""Richelieu" and "Fleuret" have left Dakar, steering probably towards you". Being notified of this movement, the British Admiralty, fearing "Richelieu" would return to France, ordered and to leave Gibraltar to intercept