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.
Boiled cotechino, served with polenta and lentils. The cotechino is an Italian charcuterie product, similar to salami, but requiring cooking; usually it is boiled at low heat for about four hours.oiled cotechino, served with polenta and lentils. The cotechino is an Italian charcuterie product, similar to salami, but requiring cooking; usually it is boiled at low heat for about four hours.