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Veal Omelet

A cooked egg dish with veal, butter, cream, parsley, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Veal Omelet

Ingredients

Directions

Make the omelet

  1. Beat the eggs in a bowl until well mixed.

  2. Season with salt and parsley.

  3. Pour the mixture into a skillet over medium heat.

  4. Cook until the edges are set and the center is slightly runny.

Fill and serve

  1. Spread the warmed veal mixed with butter and cream over one half of the omelet.

  2. Fold the omelet in half and serve.

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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Parsley + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

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

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

    Shared aroma: decanal (soap, orange peel).

  4. Parsley + vealtop 17% of all pairs
    Smell alikelow
    Cooked together4,766 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Egg + parsleytop 21% of all pairs
    Smell alikemoderate
    Cooked together18,765 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Eggs
Set into the structure of the omelet as they cook, holding the filling.
Roast veal
Provides the savory, meaty filling that gives the omelet its main flavor.
Butter
Adds richness and flavor to the veal filling.
Cream
Adds moisture and softness to the veal filling.

The step that matters

Cook until the edges are set and the center is slightly runny. Egg proteins coagulate with heat, so cooking too long makes the omelet dry and rubbery, while stopping while the center is still slightly runny keeps it tender and moist.

Swap the parsley

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

  1. Nutmegfits better
  2. Tarragonfits about as well
  3. Parsleythe original
  4. Capersfits about as well

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