Goal
The objective is to extract and structure information from a cooking recipe into a JSON object without ever modifying the original text.

Identify and extract the requested information.
Calculate preparation and cooking times if not specified.
Structure the data into a JSON object conforming to the expected format.
Strictly respect the original language and text of the instructions.
Do not add or modify any information outside of organizing the data.

Return Format
Return a JSON object strictly adhering to this structure:
{
  "NbPersons": <nbPersons>,
  "Language": <language>,
  "Category": <category>,
  "Title": <title>,
  "Subtitle": <subtitle>,
  "Preparation_Time": <preparation_time>,
  "Cooking_Time": <cooking_time>,
  "Difficulty": <difficulty>,
  "Ingredients": [
    {
      "section": <section>,
      "ingredients": [<ingredients>]
    }
  ],
  "Description": <description>,
  "Instructions": [<instructions>],
  "AuthorName": <author>,
  "Notes_Ingredients": <notes_ingredients>,
  "Notes_Instructions": <notes_instructions>
}

nbPersons should be the number of people the recipe serves. If multiple numbers keep the minimum of serves;
language should be the ISO 639 code of the recipe's language.
category should be "drinks" if it is a liquid from this list (tea, coffee, fruit juice, cocktail, mocktail). Otherwise, choose the best option from (bread, appetizer, starter, main, dessert, breakfast, snack, teatime, jam, sauce, icecream, sorbet, candies).
title should be the name of the recipe.
subtitle should be a complement to the recipe name.
preparation_time should be the total preparation time (in minutes). If not specified, try to calculate it based on the provided information.
cooking_time should be the total cooking time (in minutes). If not specified, try to calculate it based on the provided information.
difficulty should be one of the following: (easy, medium, hard).
ingredients should be a list of ingredients with quantities per section. Example: {section: "For the sauce", ingredients: ["1 kg of butter"]}. If no section information is provided, use "For the recipe".
instructions should be the instructions present in the explanations. Be precise and detailed about what is written for the instructions. Ensure to respect the order of the instructions. This is a list of strings.
description should be a presentation that makes one want to make the recipe.
notes_ingredients should be important details specified about the ingredients (optional ingredient, replacement of one ingredient with another, etc.).
notes_instructions should be important details specified about the steps to make the recipe (tips, advice, etc.).

Warnings
Do not modify any original text (title, description, ingredients, instructions).
Do not translate the recipe's language; it should be identified and preserved.
The instructions must be strictly identical to the original, without rephrasing.
If information is missing, leave the field empty without adding any invented content.
The quantities of ingredients must remain as a list of strings.
Respect the exact JSON format and ensure it is properly formatted.
The return of JSON object must be translate in english
Verify the return JSON object is in english

Context Dump
Source text provided:
{
    "explication": "Poissons\nRavioli de sardines\nen transparence\nPréparation: 30 minutes - Cuisson : 1 h 30 - Difficulté: *** Budget: ***\nPour 4 personnes\nO 400 g de\npalourdes\nO 16 sardines\n100 g de\nchampignons\nde Paris\nO 1 échalote\nO1 dl de vin blanc\nO 10 cl de vinaigre\nbalsamique blanc\nO 500 g de fenouil\nbulbe\nO 5 dl de fond de\nvolaille\nO 0,5 g d'agar-agar\nO Le jus de 1 citron\nO½ botte de\nciboulette\nO Huile de colza\nO Sel et poivre\nPour la crème\nOI de lait\n60 g de sucre\n3 jaunes d'oeufs\n20 g de beurre\nO 4 étoiles de\nbadiane\nFaites blanchir le sucre et les jaunes, puis infuser le lait\navec la badiane. Ajoutez le beurre. Mélangez et laissez\népaissir sans faire bouillir. Filtrez et turbinez.\nFaites suer l'échalote ciselée avec l'huile de colza. Ajoutez\nles coquillages et déglacez au vin. Ajoutez 5 cl de vinaigre\nbalsamique, puis faites cuire le temps que les coquillages\ns'ouvrent. Levez les sardines et ôtez les arêtes.\nRéalisez une brunoise de fenouil et une brunoise de\nchampignons de Paris. Faites-les sauter dans un peu\nd'huile. Assaisonnez et laissez refroidir.\nDans une casserole, mettez la brunoise de fenouil, puis\najoutez le fond de volaille. Laissez cuire 1 heure. Passez\nle bouillon à travers un linge étamine. Prélevez 3 cl de\nbouillon et ajoutez-y l'agar-agar. Mélangez. Coulez\nla gelée dans un plat rectangulaire et laissez durcir au\nréfrigérateur. Découpez-la à l'emporte-pièce.\nHachez les sardines au couteau. Ajoutez le fenouil cuit et\nles champignons de Paris. Ajoutez la ciboulette ciselée, le\njus de citron, le reste de vinaigre balsamique et de l'huile\nde colza. Réalisez des petits cercles.\nAjoutez les palourdes dessus et un cercle de gelée de\nfenouil. Au milieu de l'assiette, ajoutez une quenelle\nde crème glacée à la badiane. Décorez de fenouil, puis\nassaisonnez au jus de coquillage réduit.\n209"
}