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Omelet with Minced Veal Kidney

A fried omelet made with minced veal kidney, butter, pepper, and sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Veal and pepper are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 10,049 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Omelet with Minced Veal Kidney

Ingredients

Directions

Prepare

  1. Melt the butter in a frying pan.

  2. Season the minced veal kidney with pepper and salt.

Cook and serve

  1. Pour the seasoned kidney into the pan and fry gently.

  2. Keep the middle part moist while cooking.

  3. When done, roll the omelette onto a knife.

  4. Serve hot.

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. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Butter + vealtop 23% of all pairs
    Smell alikemoderate
    Cooked together9,381 recipes

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

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

What each ingredient does

Butter
Adds fat and richness and gives the omelette a light browning in the pan.
Cold roasted kidney of veal
Forms the filling of the omelette, providing its main body and savoury flavour.

The step that matters

Keep the middle moist while frying gently. Meat proteins tighten and dry out when exposed to prolonged or high heat. Gentle cooking keeps the kidney tender and juicy, so it does not turn tough.

“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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