Name: Kidney Omelet
Ingredients: 1 cooked veal kidney; 2 tablespoons butter; 2 tablespoons chopped parsley; 2 eggs; salt to taste; pepper to taste

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 ↓

Kidney Omelet

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Prepare the kidney

Cut the cooked veal kidney into small pieces.
Warm the kidney in a pan with butter and chopped parsley.

Make and serve the omelet

Make an omelet.
Add the warmed kidney before folding.
Sprinkle with salt and pepper.
Fold the omelet.
Serve garnished with parsley.

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.

Parsley + peppertop 2% of all pairs

Smell alikestrong

Cooked together34,122 recipes

Shared aroma: 4'-methylacetophenone (bitter almond).
Butter + parsleytop 15% of all pairs

Smell alikemoderate

Cooked together28,563 recipes

Shared aroma: trans-2-hexenal (green, leafy).
Butter + eggtop 17% of all pairs

Smell alikemoderate

Cooked together118,967 recipes

Shared aroma: decanal (soap, orange peel).
Veal + parsleytop 17% of all pairs

Smell alikelow

Cooked together4,766 recipes

Shared aroma: 2,4-decadienal (seaweed).
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 to form the omelet's structure and body around the kidney filling.
Veal kidney: Provides the main filling, adding meaty texture and savory flavor.
Butter: Adds richness and helps warm the kidney without drying it out.

“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.