Encornets Farcis (Stuffed Squid)

Stuffed Squid (Encornets Farcis)

Stuffed Squid (Encornets Farcis)

Veal stock adds richness to these plump stuffed squid in a recipe from home cooks Jean and Carole Maurice of Miquelon, an island in the North Atlantic 12 miles from the southeastern tip of Newfoundland.Helen Rosner

Veal stock adds richness to these plump stuffed squid in a recipe from home cooks Jean and Carole Maurice of Miquelon. This recipe first appeared in the tablet edition of our April 2014 issue with Adam Leith Gollner's story At the Ends of the Earth.