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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