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Veal Omelet

A baked omelet made with veal, eggs, butter crackers, thyme, salt, pepper, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Thyme and pepper are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 11,585 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Veal Omelet

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

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

Make the mixture

  1. In a large bowl, combine the veal, eggs, crushed butter crackers, thyme, salt, pepper, and milk.

  2. Knead the mixture like bread until well combined.

Bake and serve

  1. Place the mixture in a baking dish and bake for 2 hours, basting with butter frequently.

  2. Once cooked, slice and serve for tea.

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. Thyme + peppertop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

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

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Butter + thymetop 17% of all pairs
    Smell alikemoderate
    Cooked together7,758 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

    Shared aroma: decanal (soap, orange peel).

  5. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 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

Veal
Forms the main body of the dish, providing the bulk and meaty texture once cooked through.
Eggs
Bind the mixture together and help it set firm as it bakes.
Butter crackers
Absorb moisture and add body, helping the mixture hold together when sliced.
Milk
Adds moisture to the mixture, keeping the cooked loaf from drying out.

The step that matters

Kneading the mixture until well combined. Working the mixture evenly distributes the eggs and crumbs through the raw veal so the binder sets uniformly. Uneven mixing can leave pockets that bake unevenly and crumble when sliced.

Swap the thyme

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

  1. Parsleyfits better
  2. Nutmegfits better
  3. Sagefits about as well
  4. Thymethe original

Fit is the average pairing score against veal, egg, butter, pepper, milk. 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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