Recipe For Cooking Chartreuse Of Salmon

1 cup of rice. 1/4 cup of butter. 3 cups of milk, or stock, or equal parts of each or water. 1 pound of cooked salmon. 1/2 teaspoonful of salt. Salt and pepper. 1 tablespoonful of curry powder. 1 teaspoonful of onion juice. 2 tablespoonfuls of lemon juice.

Parboil the rice in plenty of water five minutes; drain and add the salt and liquid; let steam until nearly tender, then lightly stir in the butter, creamed with the curry powder and onion juice, and steam until tender; line a two-quart mould, buttered, with the rice; fill the centre with the salmon, flaked and seasoned with the salt, pepper, and lemon juice; cover the fish with rice and let steam half an hour. Serve with drawn-butter sauce. Garnish with hard-boiled eggs, cut in eighths, or add the eggs to the sauce.