Tender slices of courgette in a lemony bechamel sauce with a generous breadcrumb topping
..................................................................................................................... SERVES 4
700g (1 1/2lb) courgettes
125g (4oz) butter
1 heaped tbsp plain flour
275ml (10fl oz) milk
juice of 1/2 lemon
salt and freshly ground black pepper
125g (4oz) fresh breadcrumbs
6 hardboiled eggs
1 tbsp chopped fresh parsley
1 tsp grated lemon rind
lemon slices and chopped fresh flat-leaf parsley, to garnish
..................................................................................................................... Wash, top and tail and slice the courgettes into 6mm (1/4") slices. Saute in a quarter of the butter, turning frequently, until tender. Set aside.
   Meanwhile use another quarter of the butter to make sauce, melting it, stirring in the flour, cooking for a minute of two, then removing from the heat and gradually adding the milk.
   Return to the heat to thicken, stirring all the time. Add the lemon juice and seasoning, then simmer gently over a low heat while you make the polonaise topping.
   Fry the breadcrumbs in the rest of the butter until golden and crisp.
   Finely chop the hardboiled eggs and add to the breadcrumbs with the parsley, lemon rind and salt and pepper to taste.
   To assemble, gently reheat the courgettes and put on a warm plate. Cover with the sauce and top with the breadcrumb mixture. Garnish with the lemon slices and parsley.