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Leeks with chanterelles

Boiled leeks are sprinkled with rusk crumbs and cheese and served with chanterelles steamed in butter and parsley. From Erken's Stor kokebok (the Big Cookbook, 1949), p. 436.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 436 (falt i det fri)

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About the dish

Chanterelles were a common forest ingredient in Erken's kitchen; here they accompany boiled leeks.

How to make it

  1. 1

    Arrange the leeks

    Lay the boiled leeks lengthwise on a warm dish. Sprinkle with sifted rusk crumbs and grated cheese.

  2. 2

    Steam the mushrooms

    Let the butter and parsley steam in a frying pan for 5 minutes without browning. Add the cleaned chanterelles.

  3. 3

    Cook the mushrooms

    Press the water out of the mushrooms with a spoon. Simmer for 5 minutes and turn out.

  4. 4

    Serve

    Place the butter-cooked chanterelles around the leeks.

Changes from the original

The number of leeks is set to the midpoint, 9. "Kavring" is rendered as rusk crumbs, meaning dried, grated bread.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised
1949 (proofread, p. 436) → Modernised~84% of the text changedremovedadded
8—10 purrer 9 stk purre (8–10 stk, kokt). 1 l. l kantareller (rensede). 50 gr. smør g smør. persille (hakket). kavring ost. Den (siktet, til å strø over). ost (revet). Legg den kokte purre legges langsetter purren på langs på et varmt fat; strøes med fat. Strø over siktet kavring og reven ost. Omkring purren legges smørkokte kantarellen. De rensede kantareller legges i stekepannen, hvori smøret revet ost.. La smør og persilien har dampet persille dampe i en stekepanne i 5 minutter, ikke brunes. Soppen legges i; vannet trykkes minutter uten å brune. Legg i de rensede kantarellene.. Trykk ut vannet fra soppen med skjeen, småkoker en skje. La den småkoke i 5 minutter og helles op. hell den opp.. Legg de smørkokte kantarellene rundt purren.

Note on Modernised

Antall purrer er satt til midtverdien 9. Kavring er beholdt som uttrykk for tørket, revet brød.

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Frequently asked questions

What is kavring?
Kavring is dried, grated bread used as a sprinkling on dishes.
How long should the chanterelles cook?
They first steam in butter and parsley, then simmer for 5 minutes.

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