Goal :
    Générer une suggestion détaillée et visuellement attrayante pour la présentation finale d'un plat, basée sur le titre, les ingrédients et les instructions de cuisine. Cette description servira à créer une image du plat.


    Return Format :
    Renvoies un objet JSON respectant strictement cette structure :
    json
    {
        "data": <description>
    },
    - description doit être un prompt dans le but de générer une image et écrit en anglais.


    Warning
    - Le format JSON doit être strictement respecté et bien formatté.
    - Ne renvoie que le JSON, sans explication.


     Context Dump
    Données de la recette fournies :

    json
    {"title":"Reimagined blanquette of veal In contrast to the classic blanquette, this version is free of excess fat, yet maintains a rich creaminess, enhanced by a touch of tanginess.","ingredients":"The blanquette : veal for blanquette, such as shoulder or fillet,vegetable stock,bouquet garni,clove,coarse salt\nThe sauce : ½ teaspoon agar-agar,½ teaspoon strong mustard,splash of lemon juice,1 egg white,fine salt\nThe vegetables : carrots,baby leeks,baby turnips,white button mushrooms,spring onions (scallions),olive oil,coarse salt,fine salt,freshly ground pepper\nEquipment : siphon (optional),cooking thermometer (optional)","instructions":"1- The blanquette: Begin by cutting the meat into pieces about 5 cm/2 in. Place the pieces in a saucepan and cover them with cold water. Bring to a boil, then remove it from heat and drain the cooking liquid. Add the stock, bouquet garni, clove, and salt to the veal. Once again, bring to a boil, then reduce to a rolling boil and let it cook for an hour, ensuring the meat remains submerged in liquid. Strain the cooking liquid through a fine sieve and set aside. Store the meat in a bowl with some of its cooking juices to prevent it from drying out.\n2- The sauce: Measure out 250 ml/9 fl oz of the blanquette-cooking juices and pour them into a pan with the agar-agar. Bring to a boil, then remove from heat and allow it to cool slightly before incorporating the mustard, lemon juice, and egg white. Season gently with salt. Transfer to a siphon, seal it, and insert a gas cartridge. Place the siphon in a bain-marie or a warm water bath (temperature should be 50°C/120°F - verify with a cooking thermometer if available).\n3- The vegetables: Peel and trim the carrots, slicing them on a bias. Clean and trim the leeks, then peel and prepare the turnips. Clean the mushrooms and remove their stalks. Cook the vegetables, excluding the mushrooms, separately in boiling salted water for about 5-6 minutes. Drain and immerse in cold water to retain their color. Drain again. Prior to serving, sauté the mushrooms in a little olive oil over low heat for 5 minutes. Combine them with the other vegetables and cook for an additional 3 minutes. Then add 150 ml/5 fl oz of the blanquette-cooking juices and cook for another 3-4 minutes. Remove from heat, check the seasoning, and keep warm.\n4- Finishing and plating: Drain the cooked meat and distribute it evenly across 4 plates. Share the vegetables equally among the plates, finishing off with the sauce from the siphon. Serve promptly.\nMaking the sauce without a siphon: Melt 40 g/1½ oz of butter in a saucepan over low heat. Stir in 40 g/1½ oz of plain (all-purpose) flour and cook for 2-3 minutes while stirring. Gradually incorporate 500 ml/18 fl oz of the blanquette-cooking juices, stirring continuously until it boils. Continue to cook for another 2-3 minutes before finishing with 50 ml/1 fl oz of cream, lightly seasoning with salt.","region":"FR"}