|Lamb||2 Cup (32 tbs), diced (Cold)|
|Worcestershire sauce||1 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Cream||1⁄4 Cup (4 tbs)|
|Hard boiled egg yolks||3|
|Hard boiled egg white||3|
Put yolks through ricer.
Beat yolks, flour, milk, cream, and seasonings until smooth with a wire whisk.
Add the lamb and let all boil up for a second or two to heat through.