Baked Salmon Loaf with Egg Sauce

1/2 cup rice
3 tablespoons butter
4 tablespoons flour
1/2 teaspoon salt
Dash of pepper
2 cups milk
2 tablespoons chopped green pepper
4 tablespoons chopped celery
1 No. 2 can pink salmon (About 2 1/3 cups)
1 egg beaten
1 teaspoon minced parsley

Cook rice for only 5 minutes in 3 cups of rapidly boiled salted water then drain. 

White sauce: Melt two tablespoons of the butter, blend in flour, salt, and pepper and add milk. Cook with constant stirring until thickened. Add celery, green pepper and parsley and continue cooking about 10 minutes.

Remove any skin from salmon and flake. Combine flaked fish with rice and add beaten egg and the white sauce. Turn into buttered bread pan, hand pat top until smooth and level, dot with rest of butter, and bake in moderate oven 325-F for 45 minutes. Remove from oven and pour the egg sauce.over top.

Yields about 5 servings. 

Egg Sauce Recipe
2 tablespoons butter
2 tablespoons flour
1 and 1/2 cups milk
2 hard boiled eggs
1/2 teaspoon salt
Dash of pepper
1/2 teaspoon horseradish
1 teaspoon lemon juice

Melt butter, blend in flour and add milk slowly, stirring well. Cook on high heat until sauce boils, stirring constantly; then lower heat and simmer for 5 minutes. Remove from stove, add salt, pepper, horseradish, lemon juice and one of the eggs chopped. Use the second egg, sliced for garnishing the finished salmon loaf. 

Yield 1 and 1/2 cups.