"But after learning about foie gras production, says restaurant manager Laura Horton, "we started thinking about it and it wasn't worth it." Geese, she notes, actually live on the restaurant's premises, "and we couldn't support being mean to their cousins."
Fair enough, who in their right mind could live with themsleves to know that the poor little baby geese outside their window might be upset to see duck liver being cooked by the bad cooks in the kitchen? But read how they used to prepare it to discover the more likely reason they dropped it
"Soaked in orange liqueur and seared with veal juice, the foie gras on La Caille's appetizer menu used to sell for $17.50."
From this admittedly extremely brief explanation, it appears that nobody at La Caille knew how to cook foie gras if they actually think you can sear something in veal juice.
Hold on, veal juice? Never mind that I've never heard of such a thing, but if La Caille doesn't get rid of veal too, their troubles with the meat police are far from over. And let's hope for the manager's sake their are no cows on the premises who might be upset that the wealthy chefs inside are cynically turning their cousins into juice to fill the coffers of their treasuries with gilders.