Also found in: Thesaurus, Wikipedia.
n. pl. es·car·gots (-gō′)
An edible snail, especially one prepared as an appetizer or entrée.
[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.]
(Cookery) a variety of edible snail, usually eaten with a sauce made of melted butter and garlic
es•car•got(ɛs karˈgoʊ; Eng. ˌɛs kɑrˈgoʊ)
n., pl. -gots (-ˈgoʊ; Eng. -ˈgoʊz)
an edible snail.