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."