The meat is best prepared from veal slices butter-tenderly cut, and lightly pounded flat, salted and then rolled in flour and whipped eggs and again rolled in flour. The flour must not be pressed into the meat, so that they stay dry and can be “souffled”!
Finally they must be fried in good proportion of clarified butter or oil at temperature 160-170 degrees or until they are golden yellow. The Parisienne must swim in the fat, otherwise it will not cook evenly. During the frying the Parisienne is repeatedly slightly tossed around the pan. Also during the frying, fat can be scooped from the pan with a spoon and poured onto the meat. The Parisienne is done after it turns golden yellow. Place Parisiennes onto plates
For the black pepper rum sauce: 2 teaspoons black peppercorns, coarsely crushed, 2 tablespoons clarified, unsalted butter, 3/4 cup beef stock or broth, 3 tablespoons cognac, 3/4 cup heavy cream, 1 tablespoon green peppercorns in brine, drained and slightly crushed, and 1 tablespoon of red peppercorns
First roast the black and green or red peppercorns in a frying pan without adding any fat! (3-5 minutes, do not let tem burned) This step is the most important because the roasting procedure will provide an extra super intense flavor to the sauce. Add the stock to the sauté pan and whisk until the crispy bits release from bottom of pan. Allow the liquid to reduce for 3 to 4 minutes over medium-high heat. Add cognac, heavy cream, and green peppercorns to the pan. Increase heat to high and cook, whisking continually, until sauce thickens slightly, just enough to coat the back of a spoon; this will take 5 to 7 minutes.
Season the sauce, to taste, with salt. Place Parisienne slices on plates, top with sauce and serve with wild rice immediately.