*  Exported from  MasterCook  *
 
                     Squid In Mustard And Ginger Sauce
 
 Recipe By     : Jeff Smith
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Squid                            First
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         Squid
      1/2  cup           Basic Chicken Stock -- * see note
                         (or use canned, not bouillon)
      1/2  cup           Dry white wine
      1/4  cup           Whipping cream or half-and-half
      1/2  teaspoon      Grated fresh ginger
    1      tablespoon    Butter
    1      tablespoon    Flour
                         Salt -- to taste
                         Black pepper, freshly ground -- to
 
    1      tablespoon    Dijon mustard
 
   * 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
 
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 Suggested Wine: Chenin Blanc
 
 
 Nutr. Assoc. : 0 0 0 0 1616 3366 0 0 0 0 0 0