James Silverton wrote:

"Skyhooks" wrote in message
...

P.P.S. I do not recommend using flour as a thickening agent
for this
dish.

Escoffier always abhorred the taste of uncooked flour and for
thickening insisted that you should cook it in a roux. In
general, I can't disagree unless you are going to cook the flour
in the liquid for a very long time.

--
James Silverton
Potomac, Maryland

Yep, I completely agree. I just didn't go there making a roux
because that was a whole different 'chapter' about something else other
than eggdrop soup

Sky