Farciment

Farciment is a culinary term describing the stuffing used to fill meats, poultry, vegetables, or other foods, as well as the finished filling or the stuffed dish itself. The word derives from the French verb farcir, to stuff, with the noun-forming suffix -ment; it is related to farce (the stuffing) and farci (stuffed).

In classic cookery, farciment is typically a mixture of minced meat or bread with binders such as eggs, seasonings, onions, and herbs. Depending on the recipe, it can incorporate breadcrumbs, nuts, dried fruit, mushrooms, or vegetables to balance texture and moisture. The stuffing is prepared separately and then packed into cavities or shaped before cooking.

Regional usage varies: in French gastronomy, farciment is often associated with stuffed poultry, game, or vegetables and with pâtés and terrines that include a forceme of ingredients. The term can also denote the filling used in smaller preparations, such as dumplings or pastries, where the stuffing is encased or wrapped.

See also: Farce (culinary); Stuffed dish; Forcemeat.