This is composed of one pound of boiled salmon, cut into small pieces. Remove the skin and bones; three or four hard-boiled eggs cut into small pieces; one pound of well-boiled pilaff rice; and three-quarters of a pint of Bechamel flavored with a small amount of curry.

Mix together and fill into a well-buttered mold which should then be stood in a stewpan of boiling water. After covering the top of mold with a piece of paper, place the stewpan with its contents in a moderate oven for fifteen minutes. It is then ready to serve by turning out of mold on to a hot dish.