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":"Organ meats in vol-au-vent Perfect for a family lunch on sunday","ingredients":"For the Recipe : cockscombs and rooster kidneys (75g 2 3/4 ounces),veal sweetbread (100g 3.53 ounces),puff pastry (600g 1 pound 5 ounces),egg yolk,bouquet garni,white chicken stock (700ml 3 cups),calf's-foot jelly (500ml 2 cups),garlic (3 cloves),butter (15g 0.53 ounce (1 tablespoon)),thyme (1 sprig),bay leaf (1/4),dry white wine (50ml 3 1/2 tablespoons),white veal stock (30ml 2 tablespoons),ground chicken (125g 4.41 ounces),egg white,whipping cream (125g 4.41 ounces (1/2 cup)),salt and pepper,chicken broth (750ml 3 cups plus 3 tablespoons),crayfish (20 large),shallot (10g 0.35 ounce),garlic (2 cloves),flat-leaf parsley (3 sprigs),olive oil (10ml 2 teaspoons),butter (20g 0.75 ounces (1 1/2 tablespoons)),bouquet garni,peppercorns (3),cognac (10ml 2 teaspoons),white mushrooms (250g 8.82 ounces),lemon (juice of 1/2),salt,chicken jus (50ml 3 1/2 tablespoons),lemon (juice of 1/2),butter (10g 0.35 ounce (3/4 tablespoon)),pitted green olives (8),whipped cream* (soft (semi-))","instructions":"A day before, cleanse the cockscombs, rooster kidneys, and veal sweetbread by soaking them in ice water for 12 hours in the refrigerator.\nRoll the dough to a thickness of 2cm - 3/4 inch.\nCut out four disks with a diameter of 9cm (3 1/2 inches).\nArrange them on a nonstick baking sheet.\nMake a 1.5cm (5/8 inch) deep incision 1.5cm (5/8 inch) from the edge of each disk.\nDilute the egg yolk with 1 tablespoon of water.\nBrush the disks with the egg wash.\nChill for 3 hours.\nPreheat the oven to 200°C (400°F, gas mark 6).\nPlace 7cm (2 3/4 inch) high blocks on the baking sheet and rest a wire rack on top to maintain the puff pastry shells at a uniform height.\nBake for 30 minutes.\nRemove the outer membrane from the kidneys.\nPlace the kidneys and cockscombs in a saucepan covered with water, adding the bouquet garni, and bring to a boil.\nAllow to cool.\nTrim off the cartilage from the cockscombs and cut them in half, depending on their size.\nIn a saucepan, combine the cockscombs with 350ml (1 1/2 cups) white chicken stock and 250ml (1 cup) calf's foot jelly, and simmer for 2 hours; set aside the cockscombs and reserve the cooking liquid.\nCombine the remaining chicken stock with the remaining calf's foot jelly and reduce by half.\nAdd the kidneys to this reduction along with one unpeeled crushed garlic clove and cook for 10 minutes.\nPeel the kidneys and set them aside; reserve the cooking liquid.\nPut the sweetbread in a saucepan with cold water and bring it to a boil.\nDrain and cool in ice water, then press between two plates for 3 hours to flatten.\nCut into four pieces.\nMelt the butter in a sauté pan and brown the sweetbread pieces.\nAdd a crushed garlic clove, thyme, and bay leaf.\nDeglaze with the white wine, allowing it to reduce completely.\nIncorporate the white veal stock.\nCook in the oven for 20 minutes.\nLet it cool in the cooking liquid.\nDrain and cut the sweetbread into uniform pieces the size of the white mushrooms.\nBlend the ground chicken, mixing in the egg white and gradually adding the cream.\nSeason to taste with salt and pepper.\nPass the mixture through a strainer into a bowl and transfer it to a piping bag.\nBring the broth to a boil.\nPipe the chicken forcemeat into cylinders about 3cm (1 1/4 inches) long.\nPoach them in the broth for approximately 5 minutes.\nRinse the crayfish in cold water.\nPrick the tail fins with a toothpick to remove the black vein (intestine).\nSeparate the tails and claws from the heads.\nCut the unpeeled shallot into 3mm (1/8 inch) thick rounds.\nCrush the garlic and parsley with your hands.\nIn a Dutch oven, heat the oil and sear the crayfish tails.\nLower the heat and add 10g (0.35 ounces, 3/4 tablespoon) of butter, bouquet garni, garlic, shallot, parsley, and peppercorns.\nDeglaze with cognac, covering the pan with a damp cloth.\nLet it sit off the heat for a few minutes.\nPeel the tails while warm, keeping the last section of the shell intact; set aside.\nReduce the crayfish cooking liquid by half to create a sauce; set aside for finishing.\nRemove the stems from the mushrooms, then wash and dry them.\nIn a sauté pan, combine the mushrooms with another 10g (0.35 ounces, 3/4 tablespoon) of butter and lemon juice, seasoning with salt.\nCover the mushrooms with cold water and cook for 5 minutes.\nIn a large sauté pan, reduce the cooking liquids from the cockscombs and kidneys by half.\nReheat the cockscombs, kidneys, mushrooms, sweetbread pieces, and crayfish tails in this reduction.\nAdd the chicken jus and lemon juice, thickening the mixture with butter.\nIncorporate the quenelles and olives.\nHollow out the puff pastry shells.\nFill them with the prepared mixture.\nTop with a whole crayfish tail.\nArrange the remaining filling around the pastry.\nDrizzle with crayfish sauce and cream.","region":"FR"}