Jacques's Seafood Bread

This bread makes an excellent hors d'oeuvre or luncheon dish, but the caveat is that it is very rich. The first time I made it, I followed the recipe, but for the squid, the texture of which I couldn't imagine in a stuffed bread such as this. While we enjoyed it, we could only eat a very small amount as the combination of the butter and the wine just made for a truly heavy dish. I made it again, leaving out the almonds, greatly reducing the amount of butter, increasing the herbs and adding some onions, scallions, celery. and again skipping the squid. We liked it much better.