top of page
  • Writer's pictureTommy Centola

Veal Marie from LeRuth’s restaurant

Updated: Mar 23, 2021

Yesterday on the seven year anniversary of Hurricane Katrina, Hurricane Issac hit the city of New Orleans. Nowhere near the strenght of Katrina, Issac caused flooding and loss of electricity. One of the casualties of Issac was the building that once housed LeRuth’s restaurant. The building caught fire. The high winds prevented fire crews from putting out the blaze. So from my cookbook, here is my rendition of my favorite entree from LeRuth’s.

Veal Marie

This is my version of my favorite entrée from LeRuth’s restaurant.

Veal Marie was named after Chef Warren Leruth’s wife. This dish was

originally served with King Crab leg meat. I think the best crabmeat

comes from the Blue crab, which is native to the waters around New

Orleans. My recipe includes Jumbo lump Blue crabmeat. Whichever

crabmeat you use, you have a five-star dish.

8 3 ounce slices of Veal

½ cup Flour

1½ teaspoons Creole Seasoning Blend

Canola Oil

8 Crepes

Double White Sauce recipe substituting Heavy Cream for

the milk

1 pound Jumbo lump Crabmeat

Fresh Parsley chopped

Make the white sauce then add the crabmeat. Keep warm. Pound

the veal with a meat tenderizer between 2 pieces of plastic wrap until

each piece is doubled in size. Mix the flour and Creole seasoning

together. Lightly dust the veal in the flour. Add enough oil to a large

skillet to coat the bottom. Heat over medium heat. Saute’ the veal for

1½ minutes on each side or until golden brown. Do not over crowd

the pan. Cook the veal in multiple batches, adding oil to the pan

as needed. Keep veal warm. To serve, place two pieces of veal on

serving plate. Top with a crepe and spoon crabmeat sauce over the

crepe. Garnish with parsley.

White Sauce (Béchamel)

This is the most versatile of the mother sauces. By adding shredded

cheese, you have what is known as a Mornay Sauce. Because of the

lack of bold flavors, anything added to this sauce brings a new fl avor

to the sauce.

2 tablespoon Butter

2 tablespoons Flour

¼ teaspoon Salt

Dash White Pepper

Dash Nutmeg

1½ cups Milk

In a small saucepan over low heat, melt butter. Stir in the

flour, salt, pepper, and nutmeg. Cook until evenly combined. After the mixture

is combined with no lumps, slowly add the milk, stirring constantly

with a wire whisk until evenly blended. Stir sauce over medium heat

until the mixture bubbles across the entire surface. Cook and stir for

a couple more minutes to completely cook the flour into the sauce.

Crepe Batter

1¾ cups Flour

1 tablespoon Sugar

2 cups Milk

1 Egg

1/3 cup Canola Oil

5 tablespoons Butter melted plus extra for pan.

Place the flour and sugar in a medium-mixing bowl. Slowly whisk

in the milk, egg, oil, and butter. Heat a nonstick pan or crepe pan over

moderate heat. Pour ¼ cup of the crepe batter into the center of the

hot pan and tilt it in all directions. The batter should coat the pan in a

light covering. After about 30 seconds, the bottom side of the crepe

should be lightly browned and the crepe should be ready to be

flipped. Shake the pan in order to release the crepe, and then turn it by using

a spatula. Cook the crepe for an additional 15-20 seconds and then

remove it from the pan.


11 views0 comments

Recent Posts

See All


bottom of page