onsieur de Valon. Is
it possible! a whole lamb!"

"Completely so, sire."

"Pass those pheasants to M. de Valon; 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. de Valon--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 _entremets_, but without losing sight of
Porthos, who continued to play his part in the best manner.

"You have an excellent appetite, M. de Valon," 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 severe 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
too much refinement to be called a great eater."

The king seemed charmed at his guest's politeness.

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

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

"Pray do so, M. de Valon."

"Well, 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 seems to me to be too precious to be
so badly tenanted."

"Ah! gentlemen," said the king, indicating Porthos by a gesture, "here
is indeed a perfect model of gastronomy. It was in such a manner that
our fathers, who so well knew what good living was, used to eat; while
we," added his majesty, "can do nothing but trifle with our food." And
as he spoke he took