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Omelette Aux Rounons De Veau

An omelette with diced cooked veal kidney, seasoned with salt, pepper, parsley, and cooked in butter or meat glaze.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Omelette Aux Rounons De Veau

Ingredients

Directions

Prepare the filling

  1. Heat the diced cooked veal kidney in a skillet with meat glaze or butter for 30 seconds.

Make and fill the omelette

  1. Prepare an omelette with 8 to 10 eggs, seasoning with salt and pepper.

  2. When the omelette is set but not fully cooked, spread the heated kidney on top.

  3. Fold the omelette and serve on a plate.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Veal + parsleytop 17% of all pairs
    Smell alikelow
    Cooked together4,766 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Veal + meattop 18% of all pairs
    Smell alikelow
    Cooked together1,890 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Meat + peppertop 19% of all pairs
    Smell alikelow
    Cooked together8,777 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Set into a delicate structure that forms the body of the omelette.
Veal kidney
Provides the main savoury filling and a tender, meaty texture.
Meat glaze or butter
Adds fat and richness, helping the kidney warm through and taste rounded.

The step that matters

Adding the kidney to a barely set omelette. Eggs keep cooking from residual heat after folding. If the omelette is fully cooked before the filling goes in, it becomes dry and rubbery, and the warm kidney will not soften the egg. Spreading the filling while the surface is still slightly moist keeps the omelette tender.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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