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Potage Cousinette

Finely mince a quarter of a very small, well-trimmed and thoroughly washed white cabbage, ten leaves fresh, well-washed spinach, one small carrot, one medium-sized white onion, two leeks, four branches parsley and one bean sound garlic.

Have three and a half quarts boiling water with a teaspoon salt, half teaspoon white pepper, one saltspoon thyme, one bay leaf and half sprig marjoram. Add all the above vegetables, with a small cervela sausage and one ounce butter. Cover the pan and let slowly boil for two hours. Uncover, remove the sausage, majoram and bay leaf, add two small raw potatoes cut in small squares and slowly cook again for twenty-five minutes. Cut the sausage in very thin slices, add to the soup and serve.