Pâtés, Spreads and Herb Butters

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

The dishes in this section are part of the classic repertoire of the vegetarian cook. Pâtés can be used as first courses or light lunch dishes, and are the basic material for the more ambitious layered terrines. The spreads are useful for sandwiches and stuffings.

The herb butters are particularly delicious with plain steamed or boiled vegetables. They can also be stirred into grain dishes, or eaten simply with homemade bread. Spiced butters can add a very luxurious feeling to the most simple meal. Eat them with brioches or a plain slice of toast.