Name: Encornets Farcis (Stuffed Squid)
Yield: Serves 4 as a Main course
Cuisine: France
Ingredients: 1 tablespoon/7 g flour; ¾ cup/175 ml. full-bodied white wine; ½ cup/125 ml. water; 2 tablespoons chopped fresh parsley; juice of ½ lemon, more to taste; 1 garlic clove, chopped; 1 dried bay leaf; 2 tablespoons olive oil; 1 onion, chopped; 2 egg yolks; olive oil, for the dish; 1 lemon; 8 whole squid (about 2 pounds/900 g total), cleaned and divided into pouch and tentacles; 1 small onion, chopped; ½ cup/100 g salted (dry-cured) or brined green olives, pitted and chopped; 2 garlic cloves, chopped; 1 pound/450 g tomatoes, peeled, seeded, and chopped; salt and black pepper; 3 tablespoons/45 ml. olive oil; ¾ cup/175 ml. milk; 6 slices white bread (about 5½ ounces/150 g total); ½ bunch fresh thyme (about ½ ounce/15 g)

Preparation info

Serves
4
as a Main course

Difficulty
Medium

Appears in

The Country Cooking of France

By Anne Willan

Published 2007

About

Most kinds of squid can be stuffed, provided they have a large natural pouch. Encornet is a common type on the Mediterranean, and the good-sized calamar is another possibility. Languedoc white wines tend to be full-bodied from the sun, just right for this dish, which is lively with lemon and green olives and is good served at room temperature on a hot day.