continued the king.

“Sire, I believe that from my own province, as everywhere else, the best of everything is sent to Paris for your majesty’s use; but, on the other hand, I do not eat lamb in the same way your majesty does.”

“Ah, ah! and how do you eat it?”

“Generally, I have a lamb dressed whole.”

“Whole?”

“Yes, sire.”

“In what manner, Monsieur du Vallon?”

“In this, sire: my cook, who is a German, first stuffs the lamb in question with small sausages he procures from Strasburg, force-meat balls from Troyes, and larks from