- 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
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
(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 is a dish of cooked land snails, usually served as an appetizer in France and in French restaurants. The word is also sometimes applied to the living snails of those species which are commonly eaten in this way. Escargot, IPA, is the French word for snail. It is related to Occitan escaragol and Catalan cargol, which, in turn, may derive f
Found on http://en.wikipedia.org/wiki/Escargot
Found on http://www.encyclo.co.uk/visitor-contributions.php
(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
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