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
Second ministry of Armand-Emmanuel du Plessis de Richelieu Second ministry of Armand-Emmanuel du Plessis de Richelieu The Second ministry of Armand-Emmanuel du Plessis de Richelieu was formed on 20 February 1820 after the dismissal of the Ministry of Élie Decazes by King Louis XVIII of France. It was dissolved on 12 December 1821 and replaced on 14 December 1821 by the Ministry of Joseph de Villèle. Most of the ministers from the previous cabinet remained in place. Élie, duc Decazes was replaced as president of the council by the Duke of Richelieu, who was not given a ministerial portfolio. On the 21 February Joseph Jérôme, Comte Siméon, was