Vincent Price's Kedgeree

 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