Farce (cooking)

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The cooking term farce generally refers to the stuffing of one type of food into another type of food, usually different meats, and often in several layers, and can also be referred to as a forcemeat. The word originates from the French verb "to stuff" ("farcir") which in turn comes from the Latin "farcire", which originally denoted a brief comedic type interlude between potentially long and boring religious plays. One commonly known type of farce is the turducken.