2 carnaciori lungi si subtiri, 250 g carne tocata, untura, 4 linguri de maioneza, doua linguri de bulion, patrunjel.
Cranaciorii se taie in lung si se invelesc in carne toccata. Se prajesc in untura fierbinte. Dupa ce s-au racit se toarna peste ei o ceasca de maioneza in care s-a amestecat bullion si patrunjel tocat.
Pofta buna!
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