The word farci, when used in the description of a dish, means to ‘stuff’ or to ‘pad out’ (from the Latin,farcire). In France, vegetables were, and still are, regularly stuffed with small quantities of meat and other vegetables in order to make a small amount of meat go further.Chou farci (stuffed cabbage) is common; the stuffing is pushed between the leaves and the cabbage tied back into its original shape to be cooked. The Provençal dish farci niçois (pictured) uses vegetables grown in the area. These are stuffed, then baked and usually served with a tomato sauce.