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Veal Omelet

A baked omelet made with veal, salt pork, spices, sweet cream, crackers, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Sage and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 5,388 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Veal Omelet

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 300°F (150°C).

Make the mixture

  1. In a bowl, mix the veal cutlet and chopped salt pork together very fine.

  2. Add salt, sage, pepper, sweet cream, powdered crackers, and eggs to the mixture.

  3. Combine all ingredients thoroughly.

Bake and serve

  1. Transfer the mixture to a baking dish and bake for 3 hours.

  2. Let it cool before serving.

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. Sage + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together5,388 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Veal + porktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,930 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  3. Pork + sagetop 12% of all pairs
    Smell alikemoderate
    Cooked together2,527 recipes

    Shared aroma: 2-hexenal (green, leafy).

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

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

  5. Pork + creamtop 16% of all pairs
    Smell alikelow
    Cooked together3,093 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

What each ingredient does

Veal cutlet
Forms the bulk of the dish and provides its main meaty texture.
Salt pork
Adds fat and moisture, keeping the mixture from drying out as it bakes.
Eggs
Bind the mixture and help it set into a firm loaf as it bakes.
Powdered crackers
Absorb liquid and help bind the mixture, giving it a more cohesive texture.
Sweet cream
Adds moisture and richness, leaving the mixture softer after baking.

The step that matters

Combine all ingredients thoroughly. Even distribution of eggs, crackers and fat keeps the binder working evenly, so the baked dish sets uniformly rather than crumbling in some areas and staying wet in others.

Swap the sage

How well each one fits the dish's main ingredients (veal, pork, pepper, cream, egg):

  1. Nutmegfits about as well
  2. Parsleyfits about as well
  3. Sagethe original
  4. Tarragonfits about as well

Fit is the average pairing score against veal, pork, pepper, cream, egg. 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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