Wash a cupful of rice in several waters, drain and parboil for five minutes in salted water at a galloping boil. Drain in a colander, return to the saucepan, add a pinch of salt and three cupfuls of milk or stock. Steam until tender, then add three tablespoonfuls of butter melted and mixed with one tablespoonful of curry powder and two tablespoonfuls of lemon-juice. Mix thoroughly and line a two-quart buttered mould with the rice. Fill the center with flaked cooked salmon, seasoned with salt, pepper and lemon-juice, cover with rice, steam for half an hour and serve with Egg Sauce.