Categories: Fish/sea, Appetizers, Greek 
      Yield: 6 servings 
  
      1 lb Squid, about 2" long              1/2 c  Olive oil 
      1    Flour for coating                 1/4 c  Sauterne wine 
      1    Salt                                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.