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Rice Pears

Take a quarter of a pound of rice, and boil it in milk till quite thick, then stir in a piece of butter and a few grains of salt. Remove the rice from the fire, and put it into a dish to cool; add a table-spoonful of almonds chopped fine, with a few bitter almonds amongst them, the grated peel of a lemon, sugar to taste, three or four eggs beaten, and one ounce of grated bread-crumbs. Form this mass into the shape of pears, dip them in egg beaten up, strew thickly with bread-crumbs, and bake.