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Omelet a LA Ceeme

A creamy omelet made with crumbled French roll, parsley, shallots, pepper, salt, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Parsley and shallot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,737 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Omelet a LA Ceeme

Ingredients

Directions

Make the base

  1. Boil the cream in a saucepan.

  2. Add the crumbled French roll, parsley, shallots, pepper, and salt.

  3. Stir over the heat until the mixture thickens.

Finish and cook

  1. Remove from heat and stir in the eggs.

  2. Fry the omelet in a skillet until cooked through, noting it may take longer than usual.

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. Parsley + shallottop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

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

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Shallot + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together5,898 recipes

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

  4. Parsley + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together18,765 recipes

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

  5. Cream + peppertop 23% of all pairs
    Smell alikelow
    Cooked together21,449 recipes

    Shared aroma: acetic acid (sour, vinegar).

Cream and pepper barely smell alike, yet cooks put them together in 21,449 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Cream
Adds richness and moisture, and with the bread forms a thick, custard-like base.
French roll
Soaks up the cream and thickens the mixture, giving the omelet body and a soft texture.
Eggs
Set when cooked, binding the mixture together into the structure of the omelet.

The step that matters

Frying the omelet until cooked through. Egg proteins set fully only when the centre reaches a safe, firm temperature. The mixture is thick and moist, so it can look done outside while remaining wet inside, and the record notes it may take longer than usual.

Swap the shallot

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

  1. Spinachfits better
  2. Carrotfits about as well
  3. Chivefits about as well
  4. Shallotthe original

Fit is the average pairing score against cream, parsley, pepper, egg. 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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