"Ah, ah! and how do you eat it?"
"Generally, I have a lamb dressed quite whole."
"Quite whole?"
"Yes, sire."
"In what manner, then?"
"In this, sire: My cook, who is a German, first stuffs the lamb in question with small sausages which he procures from Strasburg, force-meat balls which he procures from Troyes, and larks which he procures 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 de Valon. Is it possible! a whole lamb!"
"Completely so, sire."
"Pass those pheasants to M. de Valon; I perceive he is an amateur."