1/2 cup heavy cream
4 slices morning-old bread
6 slices bacon, cut into strips
1 1/2 tablespoons butter
1/2 teaspoon salt
2 tablespoons all-purpose flour
1 1/2 teaspoons poultry seasoning
1/2 teaspoon garlic powder
Melt beef and oil a large pot over medium-high heat. Place slices of bread in pot and brown them evenly.
Heat roux in a large skillet over medium-high heat. Stir and saute bacon, butter and salt and flour; do not boil lightly. Add seasoned bread, 10 to 15 minutes; stir well, or until all crumbs are lightly brown.
Turn out of pot and set aside. In a medium bowl mix together bacon and melted butter or margarine until evenly distributed. Stir in flour, some salt and hot water. Gradually stir in seasoned bread crumbs. Slowly fold in bacon mixture. Drop to prepared cookie sheet, spreading evenly.
Bake for 8 to 10 minutes, or until firm and lightly browned. Cool slightly before serving.