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)
Chanterelles were a common forest ingredient in Erken's kitchen; here they accompany boiled leeks.
Arrange the leeks
Lay the boiled leeks lengthwise on a warm dish. Sprinkle with sifted rusk crumbs and grated cheese.
Steam the mushrooms
Let the butter and parsley steam in a frying pan for 5 minutes without browning. Add the cleaned chanterelles.
Cook the mushrooms
Press the water out of the mushrooms with a spoon. Simmer for 5 minutes and turn out.
Serve
Place the butter-cooked chanterelles around the leeks.
The number of leeks is set to the midpoint, 9. "Kavring" is rendered as rusk crumbs, meaning dried, grated bread.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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