In article ,
David Rance writes:
|
| They do distinguish between groseille rouge, groseille blanche and
| groseille à maquereau (gooseberry).
|
| Interesting that it's defined by the mackerel it accompanies in classic
| dishes!
|
| Hmm, I'll have to try that. I love mackerel and have just bought a
| gooseberry bush.

They need to be unripe. Sorrel also goes very well, as do barberries.
Curiously, I haven't tried japonica - I must. Basically, sour sauces.
And the other classics are mustard and horseradish.


Regards,
Nick Maclaren.