Cover toast with sliced chicken or turkey, pour sauce over turkey or chicken.

BECHAMEL SAUCE:

1/3 c. butter
1/2 med. sized sliced onion, minced
1/3 c. flour
3 c. hot milk
1 tsp. salt
Dash of red pepper
Springs of parsley (optional)
Dash of nutmeg

Melt the butter in a saucepan. Add onion and cook slowly until light brown, about 15 to 20 minutes. Add flour and blend until flour makes a smooth paste with the onion minces in it. Add milk and other seasonings and cook, stirring constantly and briskly until the sauce is thick and smooth.

Then continue to cook, stirring occasionally, about 25 minutes all together, strain. If the sauce isn't to be used immediately stir occasionally to keep a crust from forming on the top.

After covering the turkey or chicken, put slice of tomatoes and bacon on top and place in broiler to brown.