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Omelette Aux Croûtons

A French omelette mixed with croutons and optional poultry, fried in butter or grease.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Omelette Aux Croûtons

Ingredients

Directions

Prepare the croutons

  1. Cut the bread into small squares.

  2. Broil the bread squares.

  3. Warm the broiled bread with gravy.

  4. Add poultry or partridge if available.

Cook and serve

  1. Mix the warm bread with beaten eggs.

  2. Fry the mixture in hot butter or grease.

  3. Roll the omelette up while frying.

  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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Eggs
Set when cooked, binding the bread and gravy into a soft, tender omelette.
Bread
Broiled pieces firm up and keep their shape, giving the omelette a crisp, chewy texture.
Gravy
Moistens the broiled bread and adds savory flavor throughout the omelette.

The step that matters

Frying the mixture in hot butter or grease. If the fat is not hot enough, the egg sticks and cooks unevenly; sufficiently hot fat sets the eggs quickly for a tender, intact omelette.

“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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