Pithiviers; by some means or other, which I am not acquainted with, he bones the lamb as he would do a fowl, leaving the skin on, however, which forms a brown crust all over the animal; when it is cut in beautiful slices, in the same way as an enormous sausage, 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.”