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