Encornets Farcis (Stuffed Squid)
**From SAVEUR Issue #164** Veal stock adds richness to these plump stuffed squid in a recipe from home cooks Jean and Carole Maurice of Miquelon.
Yield: serves 6-8
- 1⁄2 cup fresh bread crumbs
- 1⁄2 cup milk
- 7 tbsp. unsalted butter
- 2 medium carrots, minced
- 2 stalks celery, minced
- 1 large yellow onion, minced
- 10 whole fresh or frozen squid bodies, cleaned, tentacles finely chopped
- 1 1⁄2 cups veal stock
- 2 tsp. finely chopped thyme
- 1⁄2 cup finely chopped parsley
- Kosher salt and freshly ground black pepper, to taste
- Toothpicks, for squid
- 1 large shallot, minced
- 1 bay leaf
- Combine bread crumbs and milk in a small bowl; set aside. Melt 3 tbsp. butter in a 12” skillet over medium-high heat. Add carrots, celery, and onion; cook until golden, 8–10 minutes. Add tentacles; cook 2 minutes. Add 1⁄2 cup stock and thyme; cook until reduced by half, 2–3 minutes. Stir in bread crumb mixture, 1⁄3 cup parsley, salt, and pepper; let stuffing cool.
- Place about 2 tbsp. stuffing inside each squid; secure ends with a toothpick. Heat 3 tbsp. butter in a 4-qt. saucepan over medium-high heat. Cook squid, turning as needed, until browned, 3–4 minutes; using tongs, transfer squid to a plate and set aside. Add remaining butter and the shallot to pan; cook until golden, 2–3 minutes. Add remaining stock and bay leaf; bring to a boil. Reduce to medium; return squid and cook, covered, until tender, about 30 minutes. Transfer squid to a serving platter; spoon sauce over the top and garnish with remaining parsley.