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1 lb Squid, about 2" long
1 Flour for coating
1/2 c Olive oil
1/4 c Sauterne wine
1 Lemon, juice of
Wash the squid thoroughly, and pull out the soft backbone and ink
sack from the head of each. Remove the black membrane from ove the
whole squid. Coat them with flour and sprinkle with salt. Heat the
olive oil in a heavy skillet and fry the squid until brown. Pour the
wine over the squid, stir, and turn off the heat. Add lemon juice
and stir. Let the squid stand in the sauce for ten minutes, then
drain. Arrange on a hot serving dish. Serve on small individual
plates with forks.
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