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.”
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 appetite, 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 appetite 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 appetite, 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 space 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 glass. “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 pass 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 passed into the adjoining apartment. “What has detained you, comte?” said the king.
“I was bringing the answer, sire,” replied the comte.
“She has taken a long time to reply to what I wrote her.”
“Sire, your majesty deigned to write in verse, and Mademoiselle de la Valliere wished to repay your majesty in the same coin; that is to say, in gold.”
“Verses! Saint-Aignan,” exclaimed the king in ecstasy. “Give them to me at once.” And Louis broke the seal of a little letter, inclosing the verses which history has preserved entire for us, and which are more meritorious in invention than in execution. Such as they were, however, the king was enchanted with them, and exhibited his satisfaction by unequivocal transports of delight; but the universal silence which reigned in the rooms warned Louis, so sensitively particular with regard to good breeding, that his delight must give rise to various interpretations. He turned aside and put the note in his pocket, and then advancing a few steps, which brought him again to the threshold of the door close to his guests, he said, “M. du Vallon, I have seen you to-day with the greatest pleasure, and my pleasure will be equally great to see you again.” Porthos bowed as the Colossus of Rhodes would have done, and retired from the room with his face towards the king. “M. d’Artagnan,” continued the king, “you will await my orders in the gallery; I am obliged to you for having made me acquainted with M. du Vallon. Gentlemen,” addressing himself to the other guests, “I return to Paris to-morrow on account of the departure of the Spanish and Dutch ambassadors. Until to-morrow then.”
The apartment was immediately cleared of the guests. The king took Saint-Aignan by the arm, made him read La Valliere’s verses over again, and said, “What do you think of them?”
“Charming, sire.”
