ge, a rose-colored gravy pours forth, which is as
agreeable to the eye as it is exquisite to the palate." And Porthos
finished by smacking his lips.

The king opened his eyes with delight, and, while cutting some of the
_faisan en daube_, which was being handed to him, he said:

"That is a dish I should very much like to taste, Monsieur du Vallon. Is
it possible! a whole lamb!"

"Absolutely an entire lamb, sire."

"Pass those pheasants to M. du Vallon; I perceive he is an amateur."

The order was immediately obeyed. Then, continuing the conversation, he
said: "And you do not find the lamb too fat?"

"No, sire, the fat falls down at the same time as the gravy does, and
swims on the surface; then the servant who carves removes the fat with a
spoon, which I have had expressly made for that purpose."

"Where do you reside?" inquired the king.

"At Pierrefonds, sire."

"At Pierrefonds; where is that, M. du Vallon--near Belle-Isle?"

"Oh, no, sire! Pierrefonds is in the Soissonnais."

"I thought you alluded to the lamb on account of the salt marshes."

"No, sire, I have marshes which are not salt, it is true, but which are
not the less valuable on that account."

The king had now arrived at the _entrements_, but without losing sight
of Porthos, who continued to play his part in the best manner.

"You have an excellent appetite, M. du Vallon," said the king, "and you
make an admirable guest at table."

"Ah! sire, if your majesty were ever to pay a visit to Pierrefonds,
we would both of us eat our lamb together; for your appetite is not an
indifferent one by any means."

D'Artagnan gave Porthos a kick under the table, which made Porthos color
up.

"At your majesty's present happy age," said Porthos, in order to repair
the mistake he had made, "I was in the musketeers, and nothing could
ever satisfy me then. Your majesty has an excellent appetite, as I have
already had the honor of mentioning, but you select what you eat with
quite too much refinement to be called for one moment a great eater."

The king seemed charmed at his guest's politeness.

"Will you try some of these creams?" he said to Porthos.

"Sire, you majesty treats me with far too much kindness to prevent me
speaking the whole truth."

"Pray do so, M. du Vallon."

"Will, sire, with regard to sweet dishes I only recognize pastry, and
even that should be rather solid; all these frothy substances swell the
stomach, and occupy a space which s