Mix ground beef, bread crumbs, onion, cornstarch, allspice, milk, cream, salt and pepper, but do not handle too much. Roll into balls the size of a walnut, then flatten. Brown in butter, a few at a time; keep warm. Blend flour with butter remaining in pan. Add consommé. Add molé seasoning powder to taste. Return hamburgers to pan and simmer 45 minutes. (if sauce should taste bitter after simmering, add a little sugar). Add wine before serving, if desired. Serve from a chafing dish with small buns. Makes 45-50 small hamburgers.