1 lb. ground beef
1 1/2 c. seasoned dried bread crumbs
1/2 c. dry sherry
1/2 tsp. ground mace
1/2 tsp. salt
1/8 pepper
1 1/4 c. heavy or whipping cream
All-purpose flour
2 tbsp. salad oil
2 tbsp. butter
1 (10 oz.) can condensed beef consomme
1 bay leaf

In large bowl, combine first 6 ingredients with 3/4 cup cream; shape into 40 small meatballs. On waxed paper, in about 1/4 cup flour, coat meatballs. In 12 inch skillet over medium heat in hot oil, brown meatballs well. Drain on paper towels. Wipe skillet clean. In same skillet over medium heat, melt butter. Stir in 1 tablespoon flour until well blended and smooth. Gradually stir in undiluted consomme constantly. Add meatballs and bay leaf; simmer, covered, 15 minutes or until meatballs are tender. Discard bay leaf. Serve meatball in chafing dish to keep hot.