Intrapericardial placement and adequate positioning of the pericardial biopsy sheath is another important step influencing the feasibility of the procedure. This stage failed in the present study in 4.0% to 7.7% of patients because of predominantly posterior pericardial effusion.
Charcuterie Platter. Derived from the French word for cooked meat, charcuterie is a platter of fine cooked and dry-cured meats with various garnishes that's served as an appetizer. This platter serves up a variety of colors, flavors and textures. Cooking Tips Our Most Popular Appetizer Recipe... Ever.
The roux is used in three of the five mother sauces of classical French cooking: bÃ©chamel sauce, veloutÃ© sauce, and espagnole sauce. In Cajun cuisine, roux is made with bacon fat or oil instead of butter and cooked to a medium or dark brown color, which lends much richness of flavor, albeit less thickening power.