Souffled Fritters a la Medicis

Put a pint of water into a saucepan with two ounces of butter, one ounce of sugar, and a grain of salt; set the saucepan on the fire and at the first boil remove it on one side and mix in quickly half a pound of sifted flour; thicken the paste over the fire, dry for a few moments, working it continually, and then take it off to have it lose its greatest heat, but continuing to stir it steadily.

Then add to it one tablespoonful of orange flower water and seven to eight eggs, breaking them in one by one. Take up a heaping teaspoonful of this paste, and push it with the finger in such a manner as to give it a round shape, then let it fall into hot frying fat: stir all the time until the fritters assume a fine golden color, then drain on to a cloth and besprinkle with vanilla-flavored sugar; glaze them in a brisk oven, and dress on a napkin. Serve separately a sauce-boatful of chocolate cream prepared as follows: Place in a saucepan three egg-yolks, two ounces of sugar, and half an ounce of fecula; beat well and dilute the preparation with half a pint of boiling milk into which has been added the fourth part of a vanilla bean; stir the whole on the fire, and as soon as it thickens pour it over an ounce of dissolved cocoa; mingle all well together, pass through a tammy and let get cold, afterward adding to it twice as much whipped cream; serve at the same time as the fritters.