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 tsp. pepper
1 1/4 c. heavy or whipping cream
2 tbsp. salad oil
2 tbsp. butter
1 (10 1/2 oz.) can condensed beef consomme
1 bay leaf
All purpose flour

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 and 1/2 cup cream; heat to boiling, stirring constantly.

Add meatballs and bay leaf; simmer, covered, 15 minutes or until meatballs are tender. Discard bay leaf before serving.