1 lg. (1 lb.) can red salmon
1 lg. onion
1/2 c. seasoned bread crumbs
4 eggs
2 tsp. cornstarch

Drain salmon in colander, reserve liquid. Mash up salmon, grate in onion. Mix bread crumbs into salmon liquid, add the cornstarch and 4 eggs. Beat until well blended, about 3 minutes, with beater on medium. Mix with salmon. Bake at 350 degrees for 45 minutes in a well-buttered 2-quart casserole. Garnish with lemon slices and olives; garnish is optional. Serves 6 people.