1 1/4 lb. cooked turkey breasts
4 slices bread
8 slices crisp bacon
1/4 c. Parmesan cheese
2 eggs, beaten
1 tsp. salt
1/4 tsp. pepper
2 tsp. lemon juice
1/2 stick butter
1/4 c. flour
2 c. milk, heated
Additional Parmesan

Toast bread, butter lavishly.

In skillet, melt butter, remove from fire and stir in flour until smooth. Return to fire. Add hot milk and stir until perfectly smooth. Cook, stirring constantly until thickened. Add cheese. Stir 1/2 cupful of mixture into eggs, then pour back into sauce and stir for 1 minute. Add salt, pepper and lemon juice.

To assemble (open face) sandwiches: Place toast in ovenproof platter and arrange turkey slices on top. Cover each with 1/2 cup of sauce and sprinkle with grated Parmesan. Run under broiler for 1 minute or place in 425 degree oven until speckled with brown. Arrange bacon crosswise on top and serve at once. Can use chicken instead of turkey. Serves 4.