Viande de cipre
Prepared for [event name] on [date]
by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "Viande de cipre". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

To mak viand de cipre, tak the braun of capon or of henne parboille it and dry it then hew it smalle in a mortair and putt ther to almond mylk and lay it up with amydon or with flour of rise coloure it with saffron and boille it and chargant it with the braed braun and sesson it with sugur and florishe it with almondes and serue it.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

VYAUNDE CYPRE. XX.IIII. XVII. Take ootmele and pike out the stones and grynde hem smal, and drawe hem thurgh a straynour. take mede oþer wyne ifonded in sugur and do þise þerinne. do þerto powdour and salt, and alay it with flour of Rys and do þat it be stondyng. if thou wilt on flesh day; take hennes and pork ysode & grynde hem smale and do þerto. & messe it forth. []

.lxlv. Vyaunde cypre. Take mele & pyke out the stones & grynde hem smale, & drawe hem throw a straynour, take mede other wyne y funfryt in suger & do these therin, do therto poudour & salt & lay hit with flour of rys, & loke that hit be stondyng, if thou wolt on flesche day: take hennes and pork y sode and grynde smale & do therto & messe hit forth. []

Viande de Cipur. Take braunne of capons or hennes þou shalle. Parboyle and drye hit with alle. Hew hom smalle, bray in mortere, As smalle as bred, þat myed were. Take good almonde mylke anone And lye hit up with amydone Or with floure of ryse, þou may. Coloure hit with safron, I þe say. Boyle hit after yche adele, Charge hit with flesshe brayed wele. Seson hit with sugur and þen þy dysshe With almondes set þou schalle florysshe. []

Viaunde de Cypre. Almond milk, rice flour, powder of ginger that it will smell strongly of ginger; and that it will be planted with ginger ground pistachios; color, yellow. []

Viaunde de Cipre. Tak braun of capouns or of hennis dryve hem hew hem smal braye hem in a morter as smal as myed bred tak good almonde mylk lye it up with amydon or with flour of rys colour it with saffron charche it with brayed fleysch seson it with sugre florysch it with clowes & maces. []

Viaunde de Cipre. Grynd almondys & tempre it up with good broth tak braun of hennys & pork yef myst be hewe it and grynd it & seson it up with flour of rys yt it be chargeaunt colour it with saffron thanne do to sugre & ginger after it asket do ther to gres than do it fro the fyer to reste. []

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]

Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

chicken
nuts
milk
amidon
flour
rice
saffron
sugar

[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]

Procedure
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[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]

Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?noble:185>. Accessed on April 25, 2024, 8:23 pm.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:96>. Accessed on April 25, 2024, 8:23 pm.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?fourm:96>. Accessed on April 25, 2024, 8:23 pm.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?liber:8>. Accessed on April 25, 2024, 8:23 pm.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?royal:28>. Accessed on April 25, 2024, 8:23 pm.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?croph:9>. Accessed on April 25, 2024, 8:23 pm.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?croph:26>. Accessed on April 25, 2024, 8:23 pm.