Stir into the boiling milk the farina, and cook for ten minutes. Rub together the butter and sugar; add the yolks of the eggs, grated rind and almonds. Stir this mixture into the farina after it is a little cooled; lastly add the whites of the eggs beaten to stiff froth. Boil this pudding in a covered mold for one and a half hours. Serve with any pudding sauce.