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Culinary Dictionary
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| Category: Meats and poultry |
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| Term(s) | ||
Escargot or snail | ||
 Snails. 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, the best-known are from Burgundy. |