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  • One-fourth cup butter
  • 2 garlic cloves, finely chopped
  • 1 small onion, finely chopped
  • 10 chicken livers, finely chopped
  • Salt and freshly ground pepper to taste
  • 4 fresh (or dried) sage leaves chopped or crumbled
  • 2 tablespoons capers, chopped
  • 3 flat anchovy fillets, chopped
  • 8 to 10 thick slices of Italian bread, toasted


  • Melt the butter in a small saucepan. When the butter foams, add the garlic and onion. Cook, stirring, over medium heat until golden. Add the chicken livers. Cook, stirring, over medium heat 3 to 5 minutes or until lightly browned. Add salt and pepper, sage, capers, and anchovies. Mix well. Serve warm with toasted bread.