They're sort of like little meatballs, or dumplings, except that they're very small (edit: compared to genuine polpetti, which I like to make much larger) and can be made out of almost any meat there is. There's a place in Old Nice, near the Port, that served the fresh catch of the day (I remember a smothered salmon, which I then went back and cooked at my then-agent's Nice apartment), garnished with quenelles made of - wait for it - sardine and grey mullet, studded with slivers of truffle. I make mine, when I make them, by using a wide-tip plain oval tip on a pastry bag, and forcing them out that way. They're yummers.

wibble

Easy to make, Cindy, honestly. Do you want a basic recipe? I use the ones in my Larousse for basics, when I make them, but I imagine places like Epicurious would have recipes, as well.

Tasty.

Titanic came out in 1998, didn't it? So I was only 13

Wow, so you're like 17 or 18 now? Huh...I would have had you pegged as older than that. (Only because I tend to assume most people are about the same age as me!)

I do the same on-line, Angus.

How are you feeling?

Still a bit fragile Trudy, but much better thanks.

Well, I'm off to sleep. Hang in there. Take very good care of yourself.

Angus! Do you need anything? Can anything be sent?

Just good thoughts, Deb!

Easy-peasy, bro. Consider them being beamed, as hard as I can beam them.

I'm tired of all the good guys (including me) not being well. Enough of this.

(Only because I tend to assume most people are about the same age as me!)

Oh christ, we're not all that old!