Part 29 (1/2)
Porthos was enjoying a _salmi de lievre_, and sed half of the back His name, pronounced in such a ullet he absorbed the whole mouthful
”Sire,” replied Porthos, in a stifled voice, but sufficiently intelligible, nevertheless
”Let those _filets d'agneau_ be handed to Monsieur du Vallon,” said the king; ”do you like brown ,” replied Porthos
D'Artagnan whispered: ”Everything youryourapparently received with great satisfaction
”People eat ork well,” replied the king, delighted to have _en tete-a-tete_ a guest who could eat as Porthos did Porthos received the dish of lamb, and put a portion of it on his plate
”Well?” said the king
”Exquisite,” said Porthos, calood mutton in your part of the country, Monsieur du Vallon?” continued the king
”Sire, I believe that fro 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 Geres he procures fro, force-meat balls from Troyes, and larks from Pithiviers; by some means or other, which I am not acquainted with, he bones the la the skin on, however, which forms a brown crust all over the animal; when it is cut in beautiful slices, in the saravy pours forth, which is as agreeable to the eye as it is exquisite to the palate” And Porthos finished by sht, and, while cutting so 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 i the conversation, he said: ”And you do not find the lamb too fat?”
”No, sire, the fat falls down at the saravy 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