Rye chips with chanterelle sauce


chanterelle sauce:
200 g of cantalouple cheese
2 dl food cream
a pinch of salt and black pepper


Put cream cheese and cream into a hot pan or a saucepan. Boil and let bake with mild heat while mixing until the sauce gets thicker. Season with salt and black pepper. Lay the rye chips on a plate and spread the cantaloupe sauce on top. Finally decorate with onion slices.