The New Zealand Railways Magazine, Volume 10, Issue 6 (September 2, 1935)
2 cups cooked fish or tinned salmon, ½ pint white sauce, 2 cups boiled rice, 1 egg, a little nutmeg, sea-soning, chopped parsley and hard boiled egg to garnish.
Method: Mix all together and make very hot. Pile on to a hot dish. Garnish with parsley and sieved yolk and finely chopped white of egg.