Squid in Mustard & Ginger Sauce

Directions

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.

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.