INGREDIENTS

INSTRUCTIONS

* Note:  See the "Basic Chicken Stock" recipe which is included in this
collection.    Clean and cut the squid into circles.  You simply cut off
the head of each and remove the filling from the tube, or body.  Don't
forget the plasticlike backbone of the squid. You will find it within the
tube of the fish while you are digging around. Rinse the tubes and you are
ready to begin. I also save the tentacles, though not the head, for other
dishes. Bring the stock, wine and cream to a heavy simmer and allow to
reduce by one-third. Add the ginger and the roux which you made by cooking
the 1 tablespoon flour in 1 tablespoon butter. Cook the sauce, stirring,
until thickened. Taste for salt and pepper. Careful with the pepper;
little, if any, is needed. Stir in the mustard. Add the squid and cook just
until the squid are tender, about 5 minutes. Serve in small boats or bowls
with plenty of good French bread for sopping up the very rich sauce. This
is a wonderful dish for a first course. It is very rich. This recipe serves
2 to 3 as a first course. Comments: Squid is probably the most maligned
fish from the sea. You remember the great stories from Jules Verne's
classics about gigantic squid that swim under the sea. What a horrible
fright to put upon the squid lovers of the world.
While it is true that squid grow to great length, the kind you and I buy
in a fish market, either frozen or fresh, are little rascals about 5 or 6
inches long.  They are easy to clean. This one has you wondering, doesn't
it?  Wait till you taste it.  You will love it. Recipe Source: THE FRUGAL
GOURMET  by Jeff Smith From the 04-24-1991 issue - The Springfield
Union-News   Formatted for MasterCook II by:  Joe Comiskey
{* Prodigy Service ID # JPMD44A} on 10-11-1995
Posted to EAT-L Digest 19 Sep 96
Date:    Fri, 20 Sep 1996 08:52:19 -0500
From:    LD Goss <ldgoss@METRONET.COM>
Suggested Wine: Chenin Blanc
Nutr. Assoc. : 0 0 0 0 1616 3366 0 0 0 0 0 0

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