Rack of Veal a l'Albani

Take the covered ribs of a rack of veal, cut the spine out entirely, bone the ribs to within two and a half inches of the spine, and saw them off. Pare the top of the rack, lard it with salt fat pork lardons (No. 2, Fig. 52), then roll the flap over, tie and wrap it in buttered paper; put it in the oven to roast; a little before serving time unwrap the rack, glaze, brown, and dress it, garnishing around with Dauphine potatoes (No. 2783). Serve a cream bechamel sauce separately (No. 411).