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.
Making a Charcuterie Plate. harcuterie (shahr-cute-uh-ree) is a French word for any smoked, dry-cured or cooked meat. This category includes favorites like bacon, ham, pÃ¢tÃ© and sausages. More esoteric items like terrines, rillettes, galantines and duck confit are also considered charcuterie.