Melt butter in a heavy saucepan.

Add flour and stir to make a roux.

Cook, stirring until it forms a smooth paste.

Turn burner to warm and continue cooking and stirring 2-3 minutes r until golden brown. Let cool.

In a double broiler, heat 1 1/2 c of the whipping cream almost to a boil.

Add cayenne pepper and then slowly add roux, whisking to keep smooth.

Whisk or stir until mixture begins to thicken.

Whip remaining 1/2 c cream. Add to sauce mixture along with 2 tbsp of the parmesan cheese. Keep warm.

Sauté or broil bacon until 3/4 done. Set aside.

Toast bread. Cut diagonally. Place four halves on each plate. Top with slices of turkey. Ladle on sauce and put bacon on top.

Sprinkle with a tbsp parmesan cheese.

Place under broiler until golden brown.