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Omelette Au Rognon De Veau

A French omelette made with minced veal kidney, fat, and eggs, seasoned and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Mushroom and chicken are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 4,172 recipes. Both carry 1-butyl acetate, which smells fruity, banana. The science ↓

Omelette Au Rognon De Veau

Ingredients

Directions

Prepare the kidney mixture

  1. Remove the kidney and some fat from the roast loin of veal and mince them very finely.

  2. Mix the minced kidney and fat with beaten eggs.

  3. Fry the mixture in a frying pan until cooked.

Make the ragout

  1. Prepare a ragout with your choice of ingredients.

  2. Season the ragout.

  3. Let the ragout cool.

  4. Mince the cooled ragout.

Finish the omelette

  1. Combine the ragout with beaten eggs and fry as before, adjusting seasoning as needed.

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. Mushroom + chickentop 4% of all pairs
    Smell alikemoderate
    Cooked together4,172 recipes

    Shared aroma: 1-butyl acetate (fruity, banana).

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

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

  3. Asparagus + mushroomtop 7% of all pairs
    Smell alikestrong
    Cooked together400 recipes

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

  4. Asparagus + truffletop 10% of all pairs
    Smell alikemoderate
    Cooked together141 recipes

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

  5. Veal + truffletop 11% of all pairs
    Smell alikelow
    Cooked together815 recipes

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

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

What each ingredient does

Veal kidney
Provides the main savoury flavour and a tender, rich texture when minced finely.
Veal fat
Adds moisture and richness so the mixture stays soft while frying.
Eggs
Bind the minced mixture and set when fried, holding the omelette together.

The step that matters

Fry the mixture until cooked. Eggs set as they cook, so frying over too high a heat can make them dry or rubbery while the centre stays underdone. Gentle heat and a finely minced filling help the omelette set evenly.

“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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