, literally "firm stuffing", is a French dish, variously described as a dumpling or pancake. It is a speciality of Limousin and has many variants. The main carbohydrate was once millet and now may be potato, wheat flour or buckwheat flour. Many recipes include chopped bacon or salted pork. may be served as a side dish with a salad, or with meat or poultry stew, or as the main item.
The dish is most closely associated with the Corrèze part of the Limousin region. There are many varying altitudes, climates, towns and cultures in Corrèze, each with its own , and to distinguish one from the other almost all of them bear a second name. Argentat's farcidure is called (boneless chicken); that from Brive is ; that from Treignac, . Others are called or . Only the variant from Tulle is referred to simply as .
Limousin was one of the first areas of France in which the potato was popular long before Parmentier popularised it throughout the country. Many variants of from Curnonsky onwards, including those by Michel Guerard and Pierre Koffmann, have grated potato as the base. stipulates buckwheat flour or wheat flour. Anne Willan writes that the dish can be made with "potatoes, bread dough or even crêpe batter and flavoured with whatever meats or vegetables happen to be available". According to Koffmann the dish is traditionally served with , also known as .