1/3 c. cooked rice
4 tbsp. butter
4 tbsp. grated cheese
1 baked 9 inch pastry shell
1 1/2 c. canned salmon
2 tbsp. flour
1 c. milk
1 egg, lightly beaten

Combine rice, 2 tablespoons butter and 2 tablespoons cheese. Spread in pie shell; top with salmon. Melt remaining butter; blend in flour. Add milk gradually; cook, stirring until thickened.

Remove from heat, stir in egg; pour over salmon. Sprinkle with remaining cheese. Bake at 450 degrees for 10 minutes.