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Potage, Oloronnaise

Finely slice three white onions and the white parts of three leeks, place them in a saucepan with one ounce butter, and lightly try to a nice light brown; then add one bean crushed garlic and one ounce flour, mix well and brown for five minutes. Moisten with three and a half quarts water, add two pounds knuckle of veal, one small beef marrowbone, a level tablespoon salt and a half teaspoon white pepper. Cover the pan and let simmer for two hours, remove the bones, add one teaspoon freshly chopped parsley, half a teaspoon chopped chives, the leaves from two branches chervil and the white of one egg; lightly mix, boil for five minutes, pour into a soup tureen, add six slices of toasted French bread and serve.