Put the butter in a saucepan with the water, sugar, lemon peel and salt. Boil well together, stir in the flour and stir till thick and cooked. Allow this paste to cool and then work into it the eggs and sufficient milk to make it thin enough to drop from a spoon. Heat lard in a deep frying pan, not quite to the point of boiling, and with a spoon drop the paste into it in lumps about the size of a hen's egg. When slightly brown and well swollen, remove the cakes, drain them well, scoop out a little of the top of each to form a hollow and allow them to cool. Whip cream to a stiff froth and put a small amount into the hollow of each chou, arrange on a fancy dish and serve. The chou may be filled with jelly or preserves if preferred.