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
Siege of Fort St Philip (1756) remainder of the war, the only British territory they were to occupy, and at the Treaty of Paris it was returned to Britain in exchange for Guadeloupe. Menorca was captured from the British again in 1781 during the Anglo-Spanish War, after which it was ceded to Spain. Siege of Fort St Philip (1756) The Siege of Fort St Philip (commonly known in Britain as the Fall of Minorca or Siege of Minorca) took place in 1756 during the Seven Years' War. A French force under the command of the Duke de Richelieu landed on the island and besieged the British