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Omelet with Kidney Op Veal

An omelet made with eggs, butter, and finely minced cold roasted kidney of veal, seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Egg and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Omelet with Kidney Op Veal

Ingredients

Directions

Prepare the filling

  1. Beat the eggs well in a bowl.

  2. Add salt and the minced kidney of veal.

  3. Season with pepper and mix well.

Cook and serve

  1. Melt the butter in a frying pan over medium heat.

  2. Pour the egg mixture into the pan and fry gently.

  3. Keep the center moist while cooking.

  4. Once done, roll the omelet onto a knife and serve hot.

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. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

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

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Butter + vealtop 23% of all pairs
    Smell alikemoderate
    Cooked together9,381 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  5. Egg + vealtop 28% of all pairs
    Smell alikelow
    Cooked together6,845 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 when heated to form the body of the omelet.
Butter
Adds richness and helps the omelet release and brown lightly in the pan.
Cold roasted kidney of veal
Provides the savory meaty filling that is folded into the eggs.

The step that matters

Keep the center moist while cooking. Eggs turn firm and rubbery when overcooked. Gentle heat lets the proteins set softly, so the center stays tender while the surface is cooked through.

“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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