1-lb can of salmon or enough poached fresh salmon (1-1/2 lbs) to measure 2 cups.
 2 Tablespoons butter
 1 medium onion, chopped
 1 teaspoon salt,
 1 cup rice
 1 can chicken consomme plus enough water to measure 2 cups         
 1  hard-cooked egg, diced
 1/2 cup bechamel sauce
 salt to taste
 1 Tablespoon butter
 
 Flake: a 1-lb can of salmon or enough poached fresh salmon (1-1/2 
 lbs) to measure 2 cups. Set aside.  Preheat oven to moderate (350).
 In saucepan melt 2 Tablespoons butter and in it saute: 1 medium 
 onion, chopped, for 5 minutes. Add salt, 1 cup rice, and 1 
 can chicken consomme plus enough water to measure 2 cups. Bring liquid 
 to a boil. Cover tightly and cook over low heat without stirring for 30 
 minutes. Remove cover, stir rice, and let steam for 5 minutes.
                 
 Mix 1 cup of the rice pilaf with 1 cup of the flaked salmon. Add the
 hard-cooked egg, bechamel sauce, and salt to taste. Make 
 a ring of this mixture in a glass baking dish, 8 round and 2 deep. 
 Fill center with the remainder of the flaked salmon and cover completely 
 with the remaining rice. Dot with remaining tablespoon of butter.    
 Set dish in pan containing 1 hot water. Cover baking dish with greased 
 brown paper and bake in the moderate oven for 20 minutes.
 
 Serve with favorite curry sauce