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.
Charcuterie (pronounced shar-KYOO-ter-ee) is the art of making sausages and other cured, smoked and preserved meats. In addition to sausages, classic charcuterie items include pates, pÃ¢tÃ©s, terrines, galantines, ballotines confit and. crepinettes crÃ¨pinettesriginally, the word charcuterie was used to refer only to products made from pork. But today, the word charcuterie is used to describe any product prepared using these traditional methods, even ones made from poultry, fish, seafood or other meats.