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Omelette Au Rognon De Veau

A veal kidney omelette flavored with minced kidney, veal fat, eggs, and optional vegetables.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Mushroom and chicken are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 4,172 recipes. Both carry 1-butyl acetate, which smells fruity, banana. The science ↓

Omelette Au Rognon De Veau

Ingredients

Directions

Prepare

  1. Remove the kidney and some fat from the roast loin of veal and mince them very finely.

  2. Mix the minced kidney and fat with the eggs and season to taste.

  3. If using additional ingredients, prepare them as a ragout, season, and let cool before mincing.

Cook the omelette

  1. Combine the ragout with the egg mixture and beat well.

  2. Heat a frying pan and cook the omelet as you would any other, adjusting seasoning as needed.

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. Mushroom + chickentop 4% of all pairs
    Smell alikemoderate
    Cooked together4,172 recipes

    Shared aroma: 1-butyl acetate (fruity, banana).

  2. Truffle + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together1,900 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  3. Asparagus + mushroomtop 7% of all pairs
    Smell alikestrong
    Cooked together400 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  4. Asparagus + truffletop 10% of all pairs
    Smell alikemoderate
    Cooked together141 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  5. Veal + truffletop 11% of all pairs
    Smell alikelow
    Cooked together815 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

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

What each ingredient does

Veal kidney
Provides the main savoury flavour and a tender, rich texture once minced into the egg.
Veal fat
Adds moisture and richness, keeping the omelette tender as it cooks.
Eggs
Set when heated to form the body and structure of the omelette.

The step that matters

Cooking the omelette in the frying pan. Eggs set quickly over heat, so overcooking makes them tough and dry. Cooking gently keeps the omelette tender and the minced kidney and fat moist.

“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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