*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Entrees
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       x            French bread dough
                         -(Craig Claiborne’s
                         -French bread recipe
                         -works well)
   10       oz           French snails
                         -(the smaller the better
                         -burgundy snails taste
                         -best to me)
    2       oz           Chanterelle mushrooms,
    1 1/2   lb           Raclette cheese,
    8       oz           Tomato sauce
    2                    Garlic cloves
    2       tb           Parsley, fresh
      1/2   lb           Butter
   Make the French Bread dough recipe at least 1 day
   beforehand if you can. Roll the dough out into the
   shape of a pizza, put it on a pizza pan,and set it
   aside. It will keep in the refrigerator overnight.
   Prepare the dried mushrooms according to published
   recipes (soak, wash, cut, resoak, wash, drain).
   If the snails are too large (larger than a garlic
   clove), then cut them in pieces.  Drain the snails
   well.  Melt the butter in a baking dish, add the
   snails, crushed garlic, about 1/2 salt and ground
   black pepper to taste.
   Put the bread-dough pan on the top rack of the oven
   and the snails on the bottom rack of the oven, and
   cook them both for 10 minutes.  Take them out.
   Spread the tomato sauce in an even layer on the bread,
   then sprinkle the Raclette cheese over it.  Add the
   snails, and then the mushrooms.  Sprinkle with fresh
   parmesan cheese, salt and pepper.  Bake at 425 degrees
   F. in the top rack for 12 minutes (bottom rack will
   burn the crust).
   *  A pizza-like dish smothered in escargot and
   mushrooms -- I was recently at a potluck party where
   everyone was asked to bring an interpretation of
   “French pizza,” what pizza would have tasted like if
   it had been invented in Rennes instead of in Naples. I
   concocted this dish for the occasion, and it was a
   success. If you aren't sure you like escargot, this is
   not the dish to experiment with! Yield: 1 large pizza.
   *  The first time I made this recipe I made it with
   morel mushrooms.  Their flavor overwhelmed even the
   garlic snails.  It was good, but it didn't have the
   balance I was looking for.  Chanterelles seem to fit
   better.  If you're unable to find or afford
   chanterelles, you can substitute Chinese straw
   mushrooms, which are available in cans wherever
   Chinese groceries are sold. European dried mushrooms
   seem always to have rocks and dirt in them; Asian
   dried mushrooms never do.  I guess the Asians wash
   them better before they dry them. It’s impossible to
   get all of the rocks out.
   *  Raclette cheese is so much better than any other
   kind of cheese in this recipe that it is worth looking
   for.  If you absolutely cannot get it, use fondue
   cheese or a Gruyere.
   *  Raw butter also tastes more “authentic” in this
   recipe.  What you really want to use is Normandy
   butter, but it’s hard to get in North America. Alta
   Dena raw butter is available in California; it makes a
   noticeable difference in the flavor of the escargot. I
   don't know of any other states in which it is legal to
   buy raw butter.
   : Difficulty:  easy to moderate.
   : Time:  30 minutes.
   : Precision:  approximate measurement OK.
   : Brian Reid
   : DEC Western Research Laboratory, Palo Alto CA
   : reid@decwrl.DEC.COM    -or-
   : Copyright (C) 1986 USENET Community Trust
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