Foie gras could soon be back on the menu in Chicago — Mayor Richard M. Daley says he doesn't have the stomach for the city's month-old ban.

Daley, who recently called the ban on serving the goose- or duck-liver delicacy in restaurants "the funniest law they ever passed," has signed on to a repeal proposal introduced by two city aldermen, his spokeswoman, Jacqueline Heard, said Thursday.

The city council initially banned foie gras because of concerns of animal cruelty. Foie gras, French for "fat liver," is made by force-feeding geese and ducks so their livers expand up to 10 times their normal size.

The ban angered some restaurant owners and gourmets, who argued that the city was going too far by restricting what residents could eat. Daley criticized it also as a waste of the city council's time, but he didn't veto it.

The council's Health Committee will vote on the issue and decide if it should be brought before the city council.

California has banned the production of foie gras by force-feeding poultry as of 2012, and more than a dozen countries, mostly in Europe, have banned production of foie gras on the grounds of cruelty. But in France, foie gras has been declared "part of the cultural and gastronomic patrimony, protected in France."