2 c. rice
1 can salmon

Line the bottom and sides of a mold with cold boiled rice to a depth of about 1/2". Fill in with salmon which has been well mashed and season to taste with butter, salt and white pepper. Cover with rice and steam 45 minutes. Turn out on a platter and pour white sauce over it. Garnish with lettuce leaves and hard boiled eggs or beets, sliced thinly. Serve hot.