While the chef, with many bows, recited with great unction the enormous quantity of dishes which were to be served as "light refreshment" for the distinguished company, a young valet of the King's household approached with a set of white linen garments which the King, his hunting-coat and waistcoat removed, proceeded to don with great satisfaction. The toilet made, and the white cap set over his wig, he turned to the chef:
"And now, Mouthier, for the great dish. How does it go? What do we need for it?"
"Upon this table, Chevalier, are arranged all the ingredients. They are not, however, prepared as yet." Mouthier waved his hand over the special table which was covered with a variety of utensils and the materials necessary for the composition of the vol-au-vent. Louis went over and began examining them with interest.
"How long does it take in the cooking, Mouthier?"
"In half an hour the dish might be completed. Here is the case of pastry which was prepared beforehand."
"Yes—certainly. Ah, gentlemen! You are in time!"
The last words were addressed to the six men who now entered the kitchen in a body. They were at once furnished with garments duplicating those of the King, which they proceeded to don with much real or forced merriment. For all the pages, it must be confessed, did not share their sovereign's love for this plebeian art. No one noticed when Richelieu made a deft removal of something unseen from the pocket of his hunting-coat to that of his cooking-jacket; for Louis was fussing over the chicken, and the others still jested with each other, or looked, with some distaste, over the large room, with its rough stone walls and chilly floor, and at the great, open fireplace, with its iron hooks and bars for kettles, its spits for roasts, and iron pots swinging on chains or placed in the ashes, from which already fragrant steam was rising. About this great place, which resembled a volcanic crater tipped to one side, clustered a group of Mouthier's assistants, busied over various dishes under preparation.
"Come, my friends, come! To work! We must not keep the ladies too long waiting; and there is also the return to Versailles to-night. I am famished now. Mouthier, once again read to us the rules for vol-au-vent."
Mouthier took a slight pause for breath and mental concentration, and then, with joyful obedience, commenced: "Your Majesty will find before him, in proper quantities, which I have myself unerringly measured, the cooked chicken, the uncut sweetbreads and mushrooms, truffles whole, selected cocks'-combs, essence of chicken jellied, wheat flour of the most delicate variety, fresh butter, cream, an onion, a carrot, salt, pepper, mace, ground spice, and a fine lemon. Now in this small kettle the flour and butter must first be warmed together and stirred to a cream; and when it boils we will add one-half the salt, pepper, and jelly of chicken, together with a suspicion of carrot and onion, which must boil in a tout ensemble for some moments—"
"Yes, yes, yes! I will do it at once!" cried Louis, seizing the kettle.