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Chous Filled with Cream

Pour one-half pint of water into a saucepan with a small piece of butter, one teaspoonful of sugar, a piece of lemon peel and one pinch of salt; boil these together and then mix in two tablespoonfuls of flour and stir till thick and cooked. Allow the paste to get cold and then work into it a sufficient number of eggs to make it thin enough to drop from a spoon. Place a lump of lard in a deep fryingpan and make it hot, but not quite to the point of boiling. Then with a spoon drop the paste into it in lumps about the size of a hen's egg. When it is lightly browned and well swollen, remove the cakes, drain them, scoop out a little of the top of each to form a hollow and allow them to get cold. Whip some cream to a stiff froth, put a small quantity into the hollow of each piece, arrange them in a fancy dish, and serve.