Put a pint of water into a stewpan, with half a pound of fresh butter, the rinds of two lemons grated, a quarter of a pound of sugar, and a very little salt; as soon as the water begins to boil, add as much flour as the liquor will imbibe; when the paste becomes very thick, keep stirring with a spoon until quite done, then let it cool. After that, break into it a sufficient number of eggs to make the paste soft; taking care that it be firm enough to allow you to work it up with the hand; when it may be formed according to fancy. This paste may be glazed and garnished either with almonds or pistachio nuts; when baking the choux, be careful to keep the oven tightly closed.