Escargot

a snail

escargot

[n] - edible terrestrial snail usually served in the shell with a sauce of melted butter and garlic
Found on http://www.webdictionary.co.uk/definition.php?query=escargot

escargot

snail noun edible terrestrial snail usually served in the shell with a sauce of melted butter and garlic
Found on http://wordnetweb.princeton.edu/perl/webwn?s=escargot

escargot

(from the article `hopscotch`) Hopscotch may also be played with a spiral diagram (this variant is known as escargot in France, for the spiral of the snail shell), in which players ...
Found on http://www.britannica.com/eb/a-z/e/43

escargot

(ehs-kahr-GOH) - The French word for "snail." They can be terrestrial, freshwater, or marine Escargot is the common name for the land gastropod mollusk. The edible snails of France have a single shell that is tan and white, and 1 to 2 inches diameter.
Found on http://whatscookingamerica.net/Glossary/E.htm

Escargot

Escargot (IPA, French for snail) is a dish of cooked land snails, usually served as an appetizer in France and in French restaurants. The word escargot is also sometimes applied to the living snails of those species which are commonly eaten in this way.{CN|date=December 2013} Not all species of land snail are edible, and many are too small to make...
Found on http://en.wikipedia.org/wiki/Escargot

escargot

land snail
Found on http://www.slowtrav.com/france/restaurants/glossary.htm

escargot

simmered in Riesling, baked with garlic and parsley butter stuffing
Found on http://www.slowtrav.com/france/restaurants/glossary.htm

Escargot

snail.
Found on http://chocolateandzucchini.com/french-english-food-glossary/
No exact match found