*  Exported from  MasterCook  *

                    Squid In Mustard And Ginger Sauce

Recipe By     : Frugal Gourmet by Jeff Smith, Apr 24, 1991
Serving Size  : 2    Preparation Time :0:00
Categories    : Squid                            First

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      lb            Squid
     1/2  c             Basic chicken stock
     1/2  c             Dry white wine
     1/4  c             Whipping cream or half-and-half
     1/2  ts            Fresh ginger -- grated
   1      tb            Butter
   1      tb            Flour
                        Salt -- to taste
                        Black pepper -- freshly ground
   1      tb            Dijon mustard

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 1/3rd. Add the ginger and the roux which you made by
cooking the 1 tb flour in 1 tb 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.

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" long. They are easy to clean. This one has you
wondering, doesn't it?  Wait until you taste it. You will love it.

Yield: 2 Servings

Recipe FROM: The Springfield Union-News

Formatted by: Joe Comiskey (JPMD44A) Oct 11, 1995


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