Louise de la Valliere Part 29

Porthos was enjoying a _salmi de lievre_, and swallowed half of the back. His name, p.r.o.nounced in such a manner, made him start, and by a vigorous effort of his gullet 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 meats, M. du Vallon?"

"Sire, I like everything," replied Porthos.

D'Artagnan whispered: "Everything your majesty sends me."

Porthos repeated: "Everything your majesty sends me," an observation which the king apparently received with great satisfaction.

"People eat well who work 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, calmly.

"Have you as good mutton in your part of the country, Monsieur du Vallon?" 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 b.a.l.l.s from Troyes, and larks from 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."

"Pa.s.s 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."

"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 _entrements_, but without losing sight of Porthos, who continued to play his part in the best manner.

"You have an excellent appet.i.te, M. du Vallon," 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 appet.i.te is not an indifferent one by any means."

D'Artagnan gave Porthos a 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 appet.i.te, as I have already had the honor of mentioning, but you select what you eat with quite too much refinement to be called for one moment a great eater."

The king seemed charmed at his guest's politeness.

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

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

"Pray do so, M. du Vallon."

"Will, 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 s.p.a.ce 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 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, "do nothing but tantalize with our stomachs."

And as he spoke, he took the breast of a chicken with ham, while Porthos attacked a dish of partridges and quails. The cup-bearer filled his majesty's gla.s.s. "Give M. du Vallon some of my wine," said the king.

This was one of the greatest honors of the royal table. D'Artagnan pressed his friend's knee. "If you could only manage to swallow the half of that boar's head I see yonder," said he to Porthos, "I shall believe you will be a duke and peer within the next twelvemonth."

"Presently," said Porthos, phlegmatically; "I shall come to that by and by."

In fact it was not long before it came to the boar's turn, for the king seemed to take pleasure in urging on his guest; he did not pa.s.s any of the dishes to Porthos until he had tasted them himself, and he accordingly took some of the boar's head. Porthos showed that he could keep pace with his sovereign; and, instead of eating the half, as D'Artagnan had told him, he ate three-fourths of it. "It is impossible,"

said the king in an undertone, "that a gentleman who eats so good a supper every day, and who has such beautiful teeth, can be otherwise than the most straightforward, upright man in my kingdom."

"Do you hear?" said D'Artagnan in his friend's ear.

"Yes; I think I am rather in favor," said Porthos, balancing himself on his chair.

"Oh! you are in luck's way."

The king and Porthos continued to eat in the same manner, to the great satisfaction of the other guests, some of whom, from emulation, had attempted to follow them, but were obliged to give up half-way. The king soon began to get flushed and the reaction of the blood to his face announced that the moment of repletion had arrived. It was then that Louis XIV., instead of becoming gay and cheerful, as most good livers generally do, became dull, melancholy, and taciturn. Porthos, on the contrary, was lively and communicative. D'Artagnan's foot had more than once to remind him of this peculiarity of the king. The dessert now made its appearance. The king had ceased to think anything further of Porthos; he turned his eyes anxiously towards the entrance-door, and he was heard occasionally to inquire how it happened that Monsieur de Saint-Aignan was so long in arriving. At last, at the moment when his majesty was finishing a pot of preserved plums with a deep sigh, Saint-Aignan appeared. The king's eyes, which had become somewhat dull, immediately began to sparkle. The comte advanced towards the king's table, and Louis rose at his approach. Everybody got up at the same time, including Porthos, who was just finishing an almond-cake capable of making the jaws of a crocodile stick together. The supper was over.

Chapter XV. After Supper.

The king took Saint-Aignan by the arm, and pa.s.sed into the adjoining apartment. "What has detained you, comte?" said the king.