A little over a month later, while the Titanic was gathering seaweed in the cold, deep waters near Nova Scotia, the SS Imperator made its maiden voyage on May 23, 1912.

It was the pride of the Hamburg-Amerika Line, being the largest passenger ship in the world, and for a long time was called 'The Colossus of the Ocean,' able to carry 4,500 passengers. It was the first designed as a 'floating hotel,' paving the way for future cruise ships.

The SS Imperator also had an onboard restaurant called 'Ritz-Carlton,' named after the famous London hotel, and run by the celebrated chef Auguste Escoffier (1846-1935). If you've studied cooking, you probably know him. He also ran the restaurant at the hotel. His job was to ensure the Imperator's kitchens could serve dishes of the highest quality.

The SS Imperator changed hands several times but was retired in 1938 with honors.

Let's get to the recipe!

First, prepare the onion and mushrooms: wash them well and chop them as finely as possible. If you have a food chopper, I recommend using it—quick, easy, and convenient.

In a nonstick skillet, melt the butter and add the chopped onion and mushrooms. Cook for a few minutes until they're tender but not browned. Add the breadcrumbs, egg yolks, diced bacon, heavy cream, grated nutmeg, and season with salt and pepper to taste.

Stir well so the mixture comes together. When it's golden and cooked through, remove from heat.

In a bowl or deep plate, combine the flour and two egg whites. Mix until you have a thick but sticky dough thanks to the egg whites. If it's not coming together, add more flour or another egg white as needed. This will be the dough for your kromeskies.

Usually, a little oil is added to the dough. I skipped it, but you can add it if you like.

Using a tablespoon as a guide, scoop small amounts and wrap them in the dough, shaping them into their signature round form. Press gently and be patient—they can fall apart easily.

Once your kromeskies are formed, you can wrap them in very thin slices of bacon and another layer of flour mixture. I left them as is, but feel free to add more if you like.

Whether or not you go for extra bacon, place the kromeskies in a skillet with hot oil (not boiling) to prevent them from falling apart due to a sudden temperature change. (If you have an air fryer, this recipe works great in it.)

Let the kromeskies cook well on one side, then turn them to fry the other side. Be careful: if the oil gets too hot, remove the skillet for a bit and lower the heat.

Remove the kromeskies and let them rest on a plate lined with paper towels to absorb excess oil.

One more thing: Serve kromeskies freshly made. They can be a main dish with a side or served alone as an appetizer.

✨· PLATING IDEAS ·✨

1) Using a squeeze bottle or small piping bag, add a little mayonnaise on top of each kromeski. You can use any sauce you like—try a base of mayonnaise, mayo mixed with yogurt, Caesar, tartar, remoulade, etc., and place the kromeskies on top.

2) For a fresh, aromatic touch, add a few small mint leaves. It's a great idea, trust me ☺️🤗.

References:

CLARKSON, JANET. <> Greenwood Press, 2009.

That's where I got this recipe. Highly recommended for fans of historical cooking.