Peel the courgettes and cut into rings, and then boiled until soft in a small amount of water with the addition of salt and vegetable oil. Flour fry lightly in remaining oil and sauce diluted with water in which they are cooked courgettes. Sauce seasoned to taste with salt and citric acid and boil to desired consistency, stirring constantly. Thicken with beaten eggs. Courgettes are arranged in a wide dish and pour with prepared sauce.