Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Gruyere, Romano 1 T Butter
2 lb Squid, cleaned and left 1 1/2 T Flour
-whole 2 oz Romano cheese, grated
1/2 lb Crabmeat. fresh, frozen or 2 oz Gruyere cheese, grated
-canned Salt and pepper to taste
1 c Milk Heat oven to 350 degrees.

In a small, heavy saucepan melt butter over low heat. Meanwhile
slowly heat milk to a boil in another pan. Gradually add flour to
butter, whisking as you pour. Continue to cook over low heat for 2
minutes. Try not to brown the roux. (the flour-butter mixture).
Remove from heat and add milk all at once. Whisk vigorously and then
return to heat. Boil slowly for one minute, then add cheeses, salt
and pepper. Cook for 30 seconds more, whisking all the while. Remove
from heat and after a few minutes pour half the white sauce into a
bowl and combine with crab. Allow to cool slightly. Stuff each squid
with crab and sauce mixture using a pastry sack. Seal with a
toothpick. Layer the squid in a baking dish and cover with remaining
white sauce. Bake for 15 minutes. Turn up heat to broil and put dish
under the flame until top layer turns light brown. SOURCE:*The
International Squid Cookbook, by Isaac Cronin, ISBN0-915572-61-3
POSTED BY: Jim Bodle 3/95

Submitted By JIM BODLE On 03-01-95

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