Trim excess fat from the veal. Preheat the oven to 350° F. Mix the shallots with the wine and cream and simmer over low heat over low heat until lightly browned. Slice the veal rack lengthwise and season inside out with salt and pepper. Add the Mémoire truffle cheese, along with the shallot-mushroom mixture. Tie the rack together with kitchen string. Brown the butter in a frying pan and fry the veal on each side until golden brown. Place the meat, along with the juices, in a roasting pan and bake in the oven for 25-35 minutes.  Remove from the oven, cover with aluminum foil and allow to rest for at least 15 minutes. Serve with mashed potatoes and green vegetables.