Vincent Price's Kedgeree

Directions

Flake salmon and set aside.

Preheat oven to 350℉ (180℃).

In saucepan, melt butter and sauté onion for 5 minutes.

Add salt, rice, consomme and water.

Bring to a boil, cover tightly and cook over low heat without stirring, for 30 minutes.

Mix 1 cup of the rice pilaf with 1 cup of the flaked salmon.

Add the egg, bechamel sauce and salt to taste.

Make a ring of this mixture in an 8-inch round, 2-inch deep glass baking dish .

Fill centre with remainder of salmon and cover completely with remaining rice.

Dot top with 1 tablespoon of butter.

Set dish in a pain with 1 inch of hot water.

Cover baking dish with greased brown paper and bake in the oven for 20 minutes.

Serve with favorite curry sauce.