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Potage, Basque

Soak half a pint dried white beans in cold water for seven hours. Remove the outer leaves of a very small, sound green cabbage, cut it in half, remove the stalk and finely slice it. Place in a large saucepan with a finely sliced onion, two sliced leaks, two beans crushed garlic and half an ounce butter, place on the fire and cook for fifteen minutes, lightly stirring once in a while. Add the drained beans and four sliced, medium, sound, peeled raw potatoes, moisten with three and a half quarts water, season with two teaspoons salt and half a teaspoon white pepper, adding two ounces lean, raw bacon and one cervela sausage. Cover the pan and let gently simmer for two hours, remove the bacon and cervela, pour the soup into a hot tureen, cut the cervela into thin slices, place them on a dish and serve both separately.