from The American Heritage® Dictionary of the English Language, 4th Edition
- n. An edible snail, especially one prepared as an appetizer or entrée.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A dish, commonly associated with French cuisine, consisting of edible snails.
- n. A snail (often Helix pomatia) used in preparation of the dish of the same name.
from the GNU version of the Collaborative International Dictionary of English
- n. any edible terrestrial snail prepared as food; as a dish, it is usually served in the shell with a sauce of melted butter and garlic.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. edible terrestrial snail usually served in the shell with a sauce of melted butter and garlic
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, Fourth Edition)
From the French (Wiktionary)