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Omelette Aux Rognons

A French omelette with parboiled sheep's kidneys, butter, herbs, and wine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Omelette Aux Rognons

Ingredients

Directions

Prepare the kidneys

  1. Parboil the sheep's kidneys, then cut them into moderate-sized pieces.

  2. In a saucepan, toss the kidneys with butter, salt, pepper, parsley, truffles, and mushrooms.

Make the sauce and cook

  1. In another saucepan, melt butter and mix with flour.

  2. Add equal parts of white wine and stock to the flour mixture.

  3. Transfer the kidney mixture to the second saucepan and cook until done.

  4. Add a squeeze of lemon before serving.

  5. Serve the kidney ragout alone or around an omelet.

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 + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  4. Truffle + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together1,900 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  5. Mushroom + white winetop 5% of all pairs
    Smell alikemoderate
    Cooked together1,765 recipes

    Shared aroma: ethyl octanoate (fruity).

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

What each ingredient does

Sheep's kidneys
Form the main body of the dish, providing the meaty texture of the ragout.
Butter
Adds richness and fat, carrying flavour through the kidneys and the flour-based sauce.
Flour
Mixed with melted butter to form a roux that thickens the wine and stock sauce.
White wine
Adds acidity and aroma to the sauce, balancing the richness of the butter and kidneys.
Stock
Supplies liquid and savoury depth, forming the body of the sauce with the wine.
Lemon juice
Adds a bright acidity that lifts the flavour of the rich kidneys just before serving.

The step that matters

Cook the kidney mixture until done. Kidneys turn tough and rubbery when overcooked, so they should be heated only until just cooked through while the sauce thickens around them.

“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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