escargot

es·car·got  (skär-g)

n. pl. es·car·gots (-g)

An edible snail, especially one prepared as an appetizer or entrée.

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[French, from Old French escargol, from Old Provençal escaragol, probably from variant of dialectal escarabol (perhaps influenced by Occitan cagarol, caragol, snail), from Latin scarabaeus, beetle; see scarab.]

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escargot French [ɛskargo]

n

(Cookery) a variety of edible snail, usually eaten with a sauce made of melted butter and garlic

Thesaurus

Noun

1.

escargot - edible terrestrial snail usually served in the shell with a sauce of melted butter and garlic snail edible snail, Helix pomatia - one of the chief edible snails meat - the flesh of animals (including fishes and birds and snails) used as food