Jacobin Pottage
Printoutversion of the recipe

Chances were that the mushrooms and artichokes used in this recipe were not fresh but from preserves. Artichokes are harvested in late summer and early autumn, mushrooms (specifically Agaricus bisporus) from May to October. There is also a recipe for a delicious medieval version of this recipe for meat days, with chicken.
For four persons as first course.

List of ingredients:
4 thick slices of firm white bread (pain de campagne)
150 gram (2 cups) white mushrooms (canned, or bought fresh and blanched)
2 artichoke bottoms (canned, or from freshly cooked artichokes)
75 gram (3/4 cup) freshly grated Grana Padano (or Parmigiano Reggiano, but in this recipe I prefer the Grana)
1 1/2 Tbs capers
2 Tbs butter
1 1/2 Tbs flour
3/4 liter (3 cups) thin purée
1 lemon

Preparation in advance:
Prepare the purée. This was a 'thin (clear) pea soup', that was used during the many days that the consumption of meat (and meat stock) was prohibited by the church. Here is the recipe.
Chop the mushrooms and artichoke bottoms.
Drain the capers and pat them dry.

Preparation:
Lay one slice of bread in individual soup plates or bowls, or put them all in one large soup terrine. Pour a little heated purée over the bread, and sprinkle the chopped mushrooms and artichoke bottoms on it. Cover and keep warm (in the oven at 100 dgC/210 dgF).
Melt the butter in a skillet, heat until slightly coloured. Add the capers and after a few seconds the flour. Mix until a dough-like ball forms. Then start adding the preheated purée little by little. Keep stirring. The purée has now thickened a little.
Just before serving, sprinkle the bread with grated cheese, than pour the thickened purée over it.

To serve:
Finish with placing a thin slice of lemon on top, and serve at once, hot.

Spinach Pie
Printoutversion of the recipe

This pie is made with a simple dough, but it is special because the dough is prepared with white wine instead of water. You can easily change the amounts in the recipe, as long as the proportions remain the same (in weight flour:butter:wine = 2:1:1 - in volume 9:2:2). Other recipes for dough on this site.
To glaze the pie, the recipe refers to the previous one (for tourte de champignons). "La dorez avec lait et beurre fondu" it says, so that's what we'll do.
The amount of butter used in this recipe is large, but remember that in the seventeenth century butter was used a lot, and in classical French cuisine, it still is. Using less butter will cause the spinach stuffing to be too dry.
For eight to twelve persons as side dish, for four to six persons as vegetarian main dish.

List of ingredients:
The dough:
300 gram (2 1/3 cup) flour
150 gram (2/3 cup) butter at room temperature
1 1/2 deciliter (2/3 cup) white wine
1 tsp salt
butter to grease the mould
The stuffing:
2 kilo (6 bunches) tender raw spinach or 1 1/2 kilo (4 1/2 bunches) winter spinach (has coarser leaf)
or 750 gram (3 1/3 cup) frozen blanched and chopped spinach (450 tot 550 gram (2 to 2 1/2 cup) is what you end up whith when the spinach is completely thawed and pressed to remove moisture)
80 gram (1/3 cup) butter
1/4 to 1/2 tsp salt
1/2 tsp cinnamon
1 to 1 1/2 tsp sugar
zest of 1/4 lemon
The glaze:
1 Tbsp milk
1 Tbsp melted butter
To serve:
sugar to taste
orange flower water to taste

Preparation in advance:
First you prepare the dough: mix flour with salt, add butter and wine, and knead until a supple dough is formed. Keep kneading at least ten minutes, then wrap in plastic foil and let rest for an hour. Preferably not in the refrigerator, the butter will harden and make the dough too stiff to roll out.
Meanwhile, blanch the spinach, drain well and squeeze to get it as dry as possible. Instead of blanching, you can also stir-fry the spinach without adding any liquid, with a little butter. Chop the spinach finely. If you're lazy, just buy a package of frozen spinach, let it thaw and squeeze the spinach dry.
Pour boiling water over the lemon (even when using organic fruit, because these also have a wax layer to prevent them from drying out) and use a zester to get the zest of a quarter lemon, or use a grater or small flexible knife. Take care to use only the aromatic yellow, discard the white.

Preparation:
Preheat the oven to 200 grC/390 dgF.
Grease a pie mould with butter. Roll out the first half of the dough. Before rolling, flatten the dough ball with your hands, sprinkle the worktop with flour, sprinkle also some flour on the dough. Roll out to a fairly thin sheet, drape this in the mould, let the dough hang over the sides.
Melt butter for the spinach, add to the greens together with salt, cinnamon, lemon zest and sugar, mix well. Scoop the stuffing into the piemould. 
Roll out the rest of the dough and drape this over the stuffed pie mould. Press the two sheets of dough together and remove overhanging dough. Decorate with leftover dough. Be inspired by seventeenth-century art, or anything that strikes your fancy.
Melt butter for glazing, add milk, and glaze the piecrust with it.
Place the pie about one-third from the bottom of the oven and bake thirty minutes until the top is nicely coloured. Check however from twenty minutes onward, because some ovens bake faster than others.

To serve:
Just sprinkle some sugar and orange blossom water over the pie just before serving.
Of course you show the pie to your guests before cutting it, so they can admire your artistic handywork! Then divide into the desired number of slices. Eat the pie hot or warm, because the butter will solidify again when the pie cools down.

This pie can also be served as a vegetarian main dish, if you serve something like boiled or poeached eggs along with it. Do not serve with a salad with lettuce or other leafy greens (because spinach itself is a leafy green).

Pomegranate Salad
Printoutversion of the recipe

A brilliant salad, as if a jewel box is set in front of you! On top of that, it's almost obscenely healthy and very easy to prepare. I guess that pistaches entières means the shelled nuts, but unchopped.
As small side dish for 2 to 3 persons.