In a large bowl, combine first 6 ingredients with 3/4 cup heavy
whipping cream; shape into 40 small meatballs. On waxed paper, in
about 1/4 cup flour, coat meatballs.
In a large skillet over medium heat, melt butter or margarine. Stir in 1 tablespoon flour until well blended and smooth. Gradually stir in undiluted consommé and 1/2 cup heavy whipping cream. Heat to boiling, stirring constantly. Add meatballs, simmer, covered for fifteen minutes or until meatballs are tender.