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
Armand de Vignerot du Plessis Armand de Vignerot du Plessis Louis François "Armand" de Vignerot du Plessis, 3rd Duke of Richelieu (; 13 March 1696 – 8 August 1788), was a French soldier, diplomat and statesman. He joined the army and participated in three major wars. He eventually rose to the rank of Marshal of France. He was the son of Armand Jean de Vignerot du Plessis, 2nd Duke of Richelieu, who in turn was a great-nephew of Cardinal Richelieu, the prominent French statesman who had dominated France in the early 17th century. Louis François Armand de Vignerot du Plessis was born in Paris, and