lamprey au sang

a recipe for lampreys where the blood is kept aside, the lamprey is scalded and the skin removed, a buttered pan is lined with vegetables, herbs, spices and garlic, lampreys and red wine are boiled in the pan for 12 minutes, leek and bacon are cooked in a buttered pan, drained lampreys are added to a pan alternating with the leeks and simmered, and the blood is poured over the dish after being made into a sauce with butter and flour. Usually served with fried bread