Review of last recipe - I didn't thicken the sauce (would rather go sauce-less for lower caloric intake), so it looks a little greasy in the pic, but the meat is tender and flavorful; it just melts in your mouth.

TODAY'S RECIPE - CALAMARI PROVENCALE
From a Bon Appetit October 1983 column from a Trenton NJ woman asking for the recipe from Charley's Place in Langhorne PA.  Looked online, but the restaurant doesn't appear to be in existence anymore.

Serves 6-8

4 lbs cleaned squid
milk
2 eggs, well beaten
2 cups flour
1 1/2 tsp salt
1/2 tsp pepper
oil

1/2 cup (1 stick) butter
1 tbsp chopped parsley
1/4 tsp chopped garlic

1/4 cup (1/2 stick) butter
2 medium tomatoes; peeled, seeded and finely chopped
1/2 cup chopped green onion
1/2 cup quartered mushrooms
2 tsp lemon juice
1 tsp dry vermouth
1 medium garlic clove, minced
1 tsp dried thyme, crumbled
1/2 tsp salt
1/4 tsp pepper

Place squid in large non-aluminum bowl and cover with milk.  Let stand 3 hours.

Discard milk.  Add eggs to squid and toss to coat.  Combine flour, 1 1/2 tsp salt and 1/2 tsp pepper in medium bowl.  Dip squid into flour mixture, coating completely and shaking off excess.  Arrange in a single layer on a baking sheet or tray.

Pour oil into a large saucepan or deep fryer and heat to 375 degrees.  Add squid in batches and deep fry until golden on all sides.  Drain well on paper towels.

Melt 1/2 cup butter with parsley and 1/4 tsp chopped garlic in large skillet over medium-high heat.  Add fried squid and saute 3-4 minutes.  Transfer to heated platter and keep warm.

Melt remaining 1/4 cup butter in large skillet over high heat.  Add tomatoes, onion, mushrooms, lemon juice, vermouth, garlic, thyme and seasoning and cook 3 minutes.  Spoon sauce over squid and serve.