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":"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.","ingredients":"The veal stuffing : veal, such as shoulder or loin, fat removed,single (pouring) cream,whole milk,egg white (from about 4 eggs),onion,carrot,salted butter,vegetable stock,streaky bacon,sage,fine salt,freshly ground pepper\nThe paupiettes : veal escalopes\nThe mushrooms : mousseron mushrooms,girolle mushrooms,olive oil,butter,shallot,parsley (finely chopped),fine salt,freshly ground pepper\nFinishing off : groundnut (peanut) oil,butter,vegetable stock,sage leaves for decoration","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.\n2-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.\n3-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.\n4- 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.","region":"FR"}