Goal:
        Tu es un expert en classification de recettes de cuisine. Ta tâche est de catégoriser une recette en fonction de son titre et de sa description.

        Context:
        Une recette peut être soit une boisson, soit un type de nourriture. Si c'est une boisson, elle doit être classée sous "drinks". Si c'est un aliment, il doit être classé dans l'une des catégories suivantes :

        "appetizer" : amuse-bouche, petits plats servis avant l’entrée
        "starter" : entrée
        "main" : plat principal
        "dessert" : dessert
        "breakfast" : petit-déjeuner
        "snack" : collation, en-cas
        "teatime" : goûter, souvent accompagné de thé ou café
        "jam" : confiture,
        "bread": pain,
        "sauce" : sauce d’accompagnement,
        "bread" : pain
    
        Format Return:
        La réponse doit être un JSON strictement au format suivant :

        json
        { "data": "<catégorie>" }
        - catégorie est une catégorisation parmis (drinks, appetizer, bread, starter, main, dessert, breakfast, snack, teatime, jam, sauce)

        Warning:
        - Aucune explication supplémentaire ne doit être fournie.
        - Ne jamais ajouter de texte en dehors du format JSON attendu.
        - Respecter scrupuleusement les catégories définies.
        - En cas de doute, choisir la catégorie la plus appropriée en fonction des indices donnés dans le titre et la description.
        - La catégorie est en anglais.

        Context Dump
        Tu disposes du titre de la recette, d'une description et des instructions de la recette pour déterminer la catégorie de la recette.
        
        json
        {
  "title": "Veal paupiettes with mushrooms The combination of veal and sage may be reminiscent of Italian cooking, but it is also common in the south of France.",
  "description": "I have re-invented the classic paupiette recipe by adding aromatic sage leaves to the stuffing, to accentuate the taste of the veal without masking it; lovage makes a good substitute in winter. Sautéed mushrooms and shallot complement these earthy flavours. Any leftover stuffing can be frozen and used to stuff aubergines (eggplant) or courgettes (zucchini).",
  "instructions": [
    "1-The veal stuffing: Blend the veal, cream, milk and egg white together, then sieve to remove any sinew or nerves. To check the seasoning, cook a little of the stuffing in a frying pan over a gentle heat, then taste and adjust the seasoning as necessary. Finely dice the onion and carrot, then cook over a gentle heat with the butter and vegetable stock until tender. Transfer to a bowl and leave to cool slightly. Cut the bacon into small pieces and add to the bowl, along with the veal mixture and the finely chopped sage. Mix well, then check the seasoning again.",
    "2-The paupiettes: Put the escalopes on a work surface. Flatten them gently, using a rolling pin or meat hammer, then place 50 g/14 oz of the veal stuffing on each one. Roll up the escalopes to enclose the stuffing, then wrap in cling film and squeeze lightly to remove any excess air. Bring a saucepan of water to the boil and immerse the paupiettes, then immediately remove the pan from the heat. Leave the paupiettes to poach in the hot water for 25 minutes, then drain.",
    "3-The mushrooms: While the paupiettes are poaching, prepare the mushrooms. Clean them of any grit or debris, then cook in a frying pan with the olive oil and a pinch of salt over a gentle heat for about 3 minutes, stirring from time to time. Remove the pan from the heat and drain the mushrooms. In the same pan, melt the butter over a medium heat and add the finely chopped shallot. Leave to cook for a minute, then return the mushrooms to the pan and cook for another 3 minutes, stirring all the time. Finally, add the finely chopped parsley and adjust the seasoning as necessary.",
    "4- Finishing off and plating up: A few minutes before serving, remove the cling film from the paupiettes and brown them in a frying pan with a little oil and butter over a medium heat. Remove the paupiettes from the pan and keep warm. Pour the vegetable stock into the pan to deglaze, then bring to the boil and simmer until reduced to a jus. Divide the paupiettes and mushrooms between the plates, dress with a little of the jus and scatter over a few sage leaves."
  ]
}