Have your fishmonger remove the ink pouch and trim the squid. Shred the squid. Put into a high-sided frying pan, add the skinned, seeded and diced tomatoes, sliced onions, garlic, bay leaf, 2 branches of thyme, orange rind, salt and pepper. Moisten with the white wine. Cover with a lid or a plate which can contain water. Cook over a moderate heat for about 1 hour and 10 minutes. The garlic mayonnaise: Crush the garlic cloves in a mortar. When reduced to a purÄe, add the egg yolk, salt and pepper. Mix and pour in the olive oil little by little the way you do for an ordinary mayaonnaise. It is preferable to make the mayonnaise just before serving. To serve, pour half of the garlic mayonnaise into an earthenware dish, slowly dissolve with the cooking stock, then add the squid. Serve with slices of bread and the remaining garlic mayonnaise. Each guest will spread their slice with mayonnaise and put it in the bottom of his plate.
