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This is an excerpt from Le Viandier de Taillevent
(France, ca. 1380 - James Prescott, trans.)
The original source can be found at James Prescott's website

Lamprey in galantine. Bleed it as before, keep the blood, and cook it in vinegar, wine and a bit of water. When it is cooked, put it to cool on a cloth. Take grilled bread, steep in your broth, [strain] through cheesecloth, boil with the blood, and stir well so that it does not burn. When it is well boiled, pour it into a mortar or a clean basin and stir continually until it is cooled. Grind ginger, cassia flowers, cloves, grains_of_paradise, nutmeg and long pepper, steep in your broth, put as before into a basin with your fish, and put the basin in a wooden or tin dish. Thus you have good galantine.

Other versions of this recipe:

Lamprayes in galentine (Liber cure cocorum [Sloane MS 1986])

Lampreys in galentyn (Two Fifteenth-Century Cookery-Books)

Galantine for 100 lampreys (Wel ende edelike spijse)

If you want to make lamprey galentine (Enseignements qui enseingnent a apareillier toutes manieres de viandes)

FOR TO MAKE LAMPREY FRESCH IN GALENTYNE (Forme of Cury)

Lamprey in galentyne (A Noble Boke off Cookry)

Lamprons in Galentyne (Two Fifteenth-Century Cookery-Books)

Laumpray in Galantyne (Thomas Awkbarow's Recipes (MS Harley 5401))

LAUMPREYS IN GALYNTYNE (Forme of Cury)

Laumpreys in galentyne (Fourme of Curye [Rylands MS 7])

LAUMPROUNS IN GALYNTYNE (Forme of Cury)

Laumprouns in galyntyne (Fourme of Curye [Rylands MS 7])

FOR TO MAKE SALT LAMPREY IN GALENTYNE (Forme of Cury)