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Garbure Au Gratin

Cut one-half a very small cabbage in quarters, remove the core and outer stale leaves and slice it exceedingly fine. Slice also one carrot, one turnip, one onion, two leeks and two branches celery; place them in a saucepan with three and a half quarts water, adding one ounce of good butter, a half-pound piece salt pork and a cervela sausage. Season with a teaspoon salt and a half teaspoon pepper, cover the pan and let simmer for two hours, then pick up the lard and cervela. (Keep the pork for further use.) Cut the cervela in slices and add to the soup, pour the soup into an earthen soup dish, arrange six slices toasted French bread on top of the soup, sprinkle two ounces grated Parmesan cheese over, then set in the oven for twenty minutes. Remove and serve.