Encyclopedia

farce

Also found in: Dictionary, Wikipedia.
(redirected from forcemeat)

farce

1. a broadly humorous play based on the exploitation of improbable situations
2. the genre of comedy represented by works of this kind
Collins Discovery Encyclopedia, 1st edition © HarperCollins Publishers 2005
The following article is from The Great Soviet Encyclopedia (1979). It might be outdated or ideologically biased.

Farce

 

(1) A genre of folk theater and literature that was widespread in Western Europe from the 14th to 16th centuries. Farce was humorous and often satirical and was marked by realism and cheerful free-thinking. The heroes of farce were city dwellers; the peasantry and petty nobility were always satirized. The genre’s stock characters, devoid of individualized features, such as the stupid husband, shrewish wife, dull-witted judge, charlatan, pedantic scholar, and swindler, represented the first attempt to create social types. Farce made extensive use of buffoonery.

Such 15th-century French farces as The Washtub and The Lawyer Pathelin attained the greatest popularity. Farce influenced the democratic trend in French acting, as represented by the 17th-century farce-players Tabarin, Gros-Guillaume, Gaultier-Garguille, and Turlupin. Farce also influenced the plays of Molière.

The traditions of Italian farce became the basis of the commedia dell’arte. English farce was reflected in Shakespeare’s comedies, and Spanish farce, in L. de Rueda’s one-act plays and Cervantes’ intermedia. German farce, or Fastnachtspiel, was reflected in works by H. Sachs.

Farce underwent a certain revival in the late 19th century and the 20th century in the satirical plays of A. Jarry and B. Brecht. The techniques of farcical buffoonery survive in the performances of circus clowns.

(2) In the 19th and 20th centuries, a bourgeois dramatic genre unrelated to folk traditions; a superficial, frivolous, and often risqué comedy.

The Great Soviet Encyclopedia, 3rd Edition (1970-1979). © 2010 The Gale Group, Inc. All rights reserved.
Mentioned in
References in periodicals archive
And the forcemeat firms right up during cooking and won't slide out.
Make flavored, garnished forcemeat with the flesh and stuff back into the skin, shaping like a small ham; sew the opening as before (Figure 7-3B and C).
Stuff with pork forcemeat or savory stuffing (Figure 11-10B).
A fish bisque is made from a forcemeat of carp, carp eggs, carp milk, and shrimp.
"No matter how unpretentious and simple, nor how fancifully adorned, terrines, pates, and galantines are basically composed of a forcemeat cooked in some sort of wrapping," writes Victoria Wise (1986).
Once it's reduced it's blended into a forcemeat (nothing violent - force is just an old word for stuffing) to be layered with the strips of duck breast.
RECIPE 14-21 VEAL FORCEMEAT Recipe Yield: 8 portions Note: Used as a binding agent for any meat, poultry, or game pates and terrines.
binding agents Ingredients used to cohere, unite, or hold together other ingredients to make a forcemeat.
The garde manger is often called upon to turn the trimmings into profitable appetizers, sausages, pates, and other forcemeats when the decision is to cut their own meat.
THREE of the region's foremost farm shops are reporting unprecedented demand for their handmade forcemeats and stuffings.
Copyright © 2003-2025 Farlex, Inc Disclaimer
All content on this website, including dictionary, thesaurus, literature, geography, and other reference data is for informational purposes only. This information should not be considered complete, up to date, and is not intended to be used in place of a visit, consultation, or advice of a legal, medical, or any other professional.