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Fritters Bonne Femme

Put into a saucepan over the fire one ounce of butter to melt and mix in with it two ounces of sifted crushed loaf sugar, the grated rind of a lemon and a tumberful of water. When the liquor boils, sift in sufficient potato flour to make a stiff paste, and stir well until the mixture adheres to the saucepan. Turn the preparation into a basin, let it cool, but not get cold, and add the yolks of six eggs, singly, beating each one in for about four minutes before another is added. When all the yolks are worked in, spread the mixture on a dish, keeping it about one inch in thickness, and let it get cold. Take it up in small lumps about the size of walnuts, drop them into a fryingpan of boiling lard, and shake the pan well until the fritters are swollen and of a golden color. Take them out, drain, put them on a napkin, dust over with fine sugar, and serve.