Rack of Pork Crown-Shaped with Small Onions

Cut off two racks containing six cutlets each, both the same length and height, leaving on a part of the loin; suppress the chine bone as far as the beginning of the ribs and lay the meats in a round or oval deep dish so that the kernel of the chops be inside and the ends of the cutlets outside; tie the ends together with a piece of string and fill the inside of the crown thus obtained with sausage forcemeat into which has been mixed eggs and bread-crumbs, then cook in the oven for an hour and a half. Fry sixty small onions or more in butter, having them only slightly browned, then finish cooking in stock (No. 194a) till they fall to a glaze; dress and glaze the crown, garnish the center with onions and pour a Robert sauce (No. 533) over the whole, or a Provencal sauce (No. 529) to which add a little tomato sauce (No. 549).