Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "a36a1dcdceea4b85870fef8817b8975a",
    "updated": "2025-05-06T08:10:31.247Z",
    "title": "Croque Surprise",
    "subtitle": null,
    "description": "Our approach to cooking isn't deeply rooted in traditional French cuisine, but we hold it in high regard. Its classic ingredients are perfect for brunch: cheese, charcuterie, bread, butter, and cream. While there’s often debate over whether the croque monsieur or croque madame is the brunch favorite, this recipe surpasses them both.",
    "ingredients": [
      {
        "section": "Béchamel Sauce",
        "ingredients": [
          "unsalted butter",
          "finely chopped fresh sage",
          "all-purpose flour",
          "2% or whole milk",
          "finely grated parmesan cheese"
        ]
      },
      {
        "section": "Croque Surprise",
        "ingredients": [
          "egg bread, such as challah",
          "dijon mustard",
          "cooked italian-style ham",
          "shredded mozzarella cheese, divided",
          "unsalted butter",
          "eggs"
        ]
      },
      {
        "section": "For Garnish",
        "ingredients": [
          "dijon mustard",
          "baby cornichons"
        ]
      }
    ],
    "instructions": [
      "Melt the butter in a medium saucepan over medium heat.",
      "Add the sage and flour to the melted butter and whisk for about 1 minute until a paste forms.",
      "Increase the heat to medium-high and gradually whisk in the milk.",
      "Continue cooking and whisking as the sauce thickens.",
      "Lower the heat to medium, add the Parmesan cheese, and whisk until fully melted.",
      "Remove the sauce from the heat.",
      "Preheat the oven to 400°F (200°C).",
      "Place the bread slices on a cutting board and spread a thin layer of mustard on each.",
      "Top each slice with a slice of ham.",
      "Sprinkle 1/4 cup (60 mL) mozzarella evenly over 2 of the bread slices.",
      "Close the sandwiches, then use a 2-inch (5 cm) round cookie cutter or glass to cut out the centers of each sandwich.",
      "Keep the small center pieces; do not discard them.",
      "In an ovenproof frying pan, melt the butter over medium-high heat.",
      "Fry the sandwiches and the smaller center pieces for 1 minute, or until golden brown and crisp.",
      "Flip the sandwiches over.",
      "Crack an egg into the hole of each large sandwich.",
      "Place the pan in the oven and bake for 12 to 15 minutes, or until the eggs reach your desired doneness.",
      "Remove the pan from the oven.",
      "Change the oven setting to broil.",
      "Ladle the Béchamel Sauce over the sandwiches.",
      "Return the pan to the oven and broil for 2 to 3 minutes, until the sauce is golden and bubbly.",
      "Serve these classic French-style sandwiches with creamy Dijon mustard and baby cornichons on the side."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]