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 the "Richelieu" and "Dunkerque" profiles was the mounting of the fire control director system aft—not on a separate tower located behind the funnel, but on a kind of mack, so that the funnel opening came out obliquely aft underneath the control tower. As on "Dunkerque", aircraft installations (aircraft hangar, crane and two catapults, for four seaplanes) were fitted on "Richelieu"s stern. The components were the same, trainable catapults operated with compressed air, which could launch a aircraft at , and a recovery crane with a capacity of . The aircraft were (flying boat) seaplanes of the Loire 130 type. There