They apparently hadn't checked the menu. To many, foie gras is cruelty to animals. But professional chefs use their bare hands to drain rabbits' blood for soup. They study the workings of a cow's four stomachs with a view toward biting into tripe. Without a blink of guilt, they drop living, life-loving lobsters to their death in boiling cauldrons.
Real cooks have hard hearts.
All of us, including the two skeptics, laughed. The geese see the food we offer them and run after us. The important thing to Manrique is that the goose has a heavenly life. People think of foie gras as French. But in fact it is Egyptian.