Crawfish, or ecravisse, has never been very popular in San Francisco,
probably because there are so many other delicate crustaceans that are
more easily handled, yet the crawfish grows to perfection in Pacific
waters, and importation's of them from Portland, Oregon, are becoming
quite an industry. So far it has been used mostly for garnishment of
other dishes, and it is only recently that the Hof Brau has been making
a specialty of them. All of the better class restaurants, however, will
serve them if you order them.

The full flavor of the crawfish is best obtained in a bisque, and the
best recipe for this is by the famous chef Francatelli, who boasts
having been the head of the cuisine of Queen Victoria. His recipe is
long, and its preparation requires much patience, but the result is such
a gastronomic marvel that one never regrets the time spent in its
accomplishment. This is the recipe for eight people, and it is well
worth trying if you are giving a dinner of importance:

Bisque of Crawfish

Take thirty crawfish, from which remove the gut containing the gall in
the following manner: Take firm hold of the crawfish with the left hand
so as to avoid being pinched by its claws; with the thumb and forefinger
of the right hand pinch the extreme end of the central fin of the tail,
and, with a sudden jerk, the gut will be withdrawn.

Mince or cut into small dice a carrot, an onion, one head of celery and
a few parsley roots, and to these add a bay leaf, a sprig of thyme, a
little minionette pepper and two ounces of butter. Put these ingredients
into a stewpan and fry them ten minutes, then throw in the crawfish and