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Yeal Omelet

A baked loaf of veal, crackers, eggs, cream, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Veal and sage work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 670 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Yeal Omelet

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the mixture

  1. Preheat the oven to 350°F (175°C).

  2. In a large bowl, mix the veal, crushed crackers, beaten eggs, cream, salt, white pepper, and herbs if using.

  3. Form the mixture into one or two loaves.

Bake

  1. Place the loaves in a baking dish and baste with a mixture of butter and water.

  2. Bake for 1.5 hours.

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. Veal + sagetop 14% of all pairs
    Smell alikelow
    Cooked together670 recipes

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

  2. White pepper + sagetop 17% of all pairs
    Smell alikelow
    Cooked together119 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Egg + white peppertop 21% of all pairs
    Smell alikelow
    Cooked together2,312 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

  4. Veal + white peppertop 22% of all pairs
    Smell alikelow
    Cooked together1,057 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Egg and cream barely smell alike, yet cooks put them together in 42,166 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Veal
Forms the main body of the loaf and provides its meaty texture.
Eggs
Bind the mixture together and help it set firm as it bakes.
Crackers
Absorb moisture and add bulk, helping the loaf hold its shape.
Cream
Adds moisture and keeps the loaf tender rather than dry.

Swap the sage

The recipe marks sage as optional. How well each one fits the dish's main ingredients (veal, egg, cream, white pepper):

  1. Nutmegfits better
  2. Tarragonfits better
  3. Macefits better
  4. Sagethe original

Fit is the average pairing score against veal, egg, cream, white pepper. Candidates are from the same food group and used in at least 100 recipes.

“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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