In article , Kate Dicey
wrote:

In Europe you find sugar, honey, or other sweet items in savoury dishes
to counter the acidity of other ingredients. Red wine and tomatoes come
to mind.

Also of course all the sweet sauces that go with meat - mint sauce with
lamb, currant sauce with game etc. - what the French call
(disparagingly) "biftek a la confiture" (steak with jam) - even though,
of course, the French for gooseberry is "groseille a maquereau" because
even they have a gooseberry sauce with mackeral. And then there are all
their sweet/savoury imports from the Maghreb.

Lazarus

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