Vincent Price's Kedgeree

1     lb Can salmon -OR-
1 1/2 lb Fresh salmon (2 c); poached
2     tb Butter
1     md Onion; chopped
1     ts Salt
1     c  Rice
1        Can chicken consomme; plus:
         Water; to total 2 c
1        Egg; hard-cooked, diced
  1/2 c  Bechamel sauce
         Salt; to taste
1     tb Butter

Flake 1 lb salmon or 2 cups poached fresh salmon. Set aside.

Preheat oven to moderate (350°F).

In saucepan melt 2 tb butter and in it saute the chopped onion for
5 minutes. Add salt, 1 cup rice, and 1 can chicken consomme plus
enough water to total 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 1 tb 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.