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

1. In large bowl combine 1st 6 ingredients with 3/4 cup cream. Shape into meatballs. On waxed paper, in about 1/4 cup flour, coat meatballs.

2. In 12 inch skillet over medium heat, melt butter. Stir in 1 tablespoon flour until well blended. Gradually stir in consomme and 1/2 cup cream; heat to boiling, stirring constantly. Add meatballs and bay leaf, simmer, covered, about 15 minutes. Discard bay leaf. Serve in chafing dish to keep warm. May freeze up to 1 month prior to using!