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French dish using flour or potato
Farcidure, literally "firm stuffing", is a French dish, variously described as a dumpling or pancake. It is a speciality of Limousin and has many variants
Farcidure
carrots) Axoa Confit de canard Foie gras Garbure Magret de canard Piperade Farcidure Flaugnarde Fondu creusois Pâté aux pommes de terre Tourtous aux rillettes
List_of_French_dishes
French meat pudding dish
envelope is known in other French regions (e.g. as farcis in Poitou, farcidure in Limousin, farcement in Savoie (farçon à la tasque)) and elsewhere in
Kig_ha_farz
Subprefecture and commune in Nouvelle-Aquitaine, France
(cep, chanterelle, blueberry). Local dishes include the tourtou and the farcidure. The industrial sector sets up in High-Corrèze since 1990 when Bristol-Myers
Ussel,_Corrèze
Culinary tradition
herbes. Other specialties include caçolet, pastís de treflas, aligòt, farcidures (potato and meat dumpling), freginat (fricassee of pork), clafotís, flaunharda
Occitan_cuisine
kind of thick pancake made with rye flour and grated potatoes (Auvergne) farcidure, boiled potato bread (Corrèze) frites, potatoes cut into sticks and fried
Potato_production_in_France
Culinary art of preparing potatoes
Potato bread remains in family or regional use: thus we note the Correzian farcidure, Norwegian lefse and Rēwena bread. Antoine Parmentier tried to make alcohol
Potato_cooking
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