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Measurements

Title: ESCARGOT AND CHANTERELLE PIZZA
Categories: Entrees, Usenet
Yield: 1 pizza

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, dried
1 1/2 lb Raclette cheese, shredded
8 oz Tomato sauce
2 Garlic cloves
2 T 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).
NOTES:
* 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.


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