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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.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
(Cookery) a variety of edible snail, usually eaten with a sauce made of melted butter and garlic
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
es•car•got(ɛs karˈgoʊ; Eng. ˌɛs kɑrˈgoʊ)
n., pl. -gots (-ˈgoʊ; Eng. -ˈgoʊz)
an edible snail.
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
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|Noun||1.||escargot - edible terrestrial snail usually served in the shell with a sauce of melted butter and garlic|
meat - the flesh of animals (including fishes and birds and snails) used as food
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