Goal
   Objectif est d'identifier l'origine d'une recette de cuisine et de retourner un code correspondant dans un format JSON structuré.

    1. Recherche d’un pays mentionné dans la recette et extraction de son code ISO 3166-1 alpha-2.
    2. Détermination de l’origine culinaire du pays si aucun pays n'est explicitement mentionné.
    3. Identification d’un continent si aucun pays ne peut être déterminé.
    4. Retour du code WWW si l’origine ne peut être définie.

    Return Format
    Renvoies un objet JSON structuré comme suit :
    json
    {
        "data": "<code>"
    }
    - Si un pays est mentionné, utilise son code ISO 3166-1 alpha-2 (ex. : FR pour la France).
    - Si aucun pays n'est trouvé, renvoie un code de continent parmi :
        WAF (Afrique)
        WAS (Asie)
        WEU (Europe)
        WNA (Amérique du Nord)
        WSA (Amérique du Sud)
        WOC (Océanie)
    - Si aucune information ne permet de déterminer une origine, renvoie WWW.

    Warnings
    - Respecte l’ordre de priorité : pays → continent → code WWW.
    - Le code ISO 3166-1 alpha-2 doit être exact et valide si un pays est identifié.
    - Le format du JSON doit être strictement respecté et bien formatté.
    - Ne fais aucune supposition infondée sur l’origine de la recette.

    Context Dump
    Données de la recette fournies :

    json
    {
  "title": "ORGAN MEATS AND VOL-AU-VENT",
  "description": "A delicious and intricate dish combining organ meats in a vol-au-vent that makes for a memorable family lunch.",
  "subtitle": "for a Family Lunch on Sunday",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "12 (75G 2 3/4 OUNCE) COCKSCOMBS AND ROOSTER KIDNEYS",
        "1 (100G 3.53 OUNCE) VEAL SWEETBREAD",
        "600G 1 POUND 5 OUNCES PUFF PASTRY.",
        "1 EGG YOLK",
        "1 BOUQUET GARNI",
        "700ML 3 CUPS WHITE CHICKEN STOCK",
        "500ML 2 CUPS CALF'S-FOOT JELLY",
        "3 CLOVES GARLIC",
        "15G 0.53 OUNCE (1 TABLESPOON) BUTTER",
        "1 SPRIG THYME",
        "1/4 BAY LEAF",
        "50ML 3 1/2 TABLESPOONS DRY WHITE WINE",
        "30ML 2 TABLESPOONS WHITE VEAL STOCK",
        "125G 4.41 OUNCES GROUND CHICKEN",
        "1 EGG WHITE",
        "125G 4.41 OUNCES (1/2 CUP) WHIPPING CREAM",
        "SALT AND PEPPER",
        "750ML 3 CUPS PLUS 3 TABLESPOONS CHICKEN BROTH",
        "20 LARGE CRAYFISH",
        "10G 0.35 OUNCE SHALLOT",
        "2 CLOVES GARLIC",
        "3 SPRIGS FLAT-LEAF PARSLEY",
        "10ML 2 TEASPOONS OLIVE OIL",
        "20G .75 OUNCES (1 1/2 TABLESPOONS) BUTTER",
        "1 BOUQUET GARNI",
        "3 PEPPERCORNS",
        "10ML 2 TEASPOONS COGNAC",
        "250G 8.82 OUNCES WHITE MUSHROOMS",
        "JUICE OF 1/2 LEMON",
        "SALT",
        "50ML 3 1/2 TABLESPOONS CHICKEN JUS",
        "JUICE OF 1/2 LEMON",
        "10G 0.35 OUNCE (3/4 TABLESPOON) BUTTER",
        "8 PITTED GREEN OLIVES",
        "SOFT (SEMI-) WHIPPED CREAM*"
      ]
    }
  ],
  "instructions": [
    "A day ahead, purge the cockscombs, rooster kidneys, and veal sweetbread of impurities by soaking in ice water to cover for 12 hours in the refrigerator.",
    "Roll the dough out to a thickness of 2cm - 3/4 inch.",
    "Cut out four 9cm 3 1/2 inch-diameter disks.",
    "Place them on a nonstick baking sheet.",
    "Make a 1.5cm - 5/8 inch-deep incision 1.5cm - 5/8 inch from the edge of each disk.",
    "Dilute the egg yolk with 1 tablespoon water.",
    "Brush the disks with the egg wash.",
    "Refrigerate for 3 hours.",
    "Preheat the oven to 200°C - 400°F. (gas mark 6).",
    "Put 7cm-2 3/4 inch-high blocks on the baking sheet and rest a wire rack on the blocks; this will keep the puff pastry shells a uniform height.",
    "Bake for 30 minutes.",
    "Remove the outer membrane from the kidneys.",
    "Put the kidneys and cockscombs into a saucepan with water to cover and bring to a boil with the bouquet garni.",
    "Let cool.",
    "Trim off the cartilage from the cockscombs and cut in half, depending on their size.",
    "Place the cockscombs in a saucepan with 350ml 1 1/2 cups white chicken stock and 250ml - 1 cup calf's foot jelly, and simmer for 2 hours; reserve the cockscombs and cooking liquid separately.",
    "Combine the remaining chicken stock with the remaining calf's foot jelly and reduce by half.",
    "Add the kidneys to this reduction together with one unpeeled and crushed garlic clove and cook for 10 minutes.",
    "Peel the kidneys and set aside; reserve the cooking liquid.",
    "Put the sweetbread in a saucepan with cold water and bring to a boil.",
    "Drain.",
    "Cool in ice water, then lay between two plates for 3 hours to flatten.",
    "Cut it into four pieces.",
    "Melt the butter in a sauté pan and sear the sweetbread pieces.",
    "Add one crushed garlic clove, the thyme, and bay leaf.",
    "Deglaze with the white wine and reduce completely.",
    "Add the white veal stock.",
    "Cook in the oven for 20 minutes.",
    "Let cool in the cooking liquid.",
    "Drain and cut the sweetbread into uniform pieces the size of the white mushrooms.",
    "Blend the ground chicken, adding the egg white and gradually incorporating the cream.",
    "Season with salt and pepper.",
    "Press through a strainer (sieve) into a bowl and transfer to a pastry (piping) bag.",
    "Bring the broth to a boil.",
    "Pipe the chicken forcemeat into 3cm 1 1/4 inch-long cylinders.",
    "Poach them in the broth for about 5 minutes.",
    "Rinse the crayfish in cold water.",
    "Prick the tail fins with a toothpick to draw out and remove the black vein (intestine).",
    "Separate the tails and claws from the heads.",
    "Cut the unpeeled shallot into 3mm-1/8 inch-thick rounds.",
    "Crush the garlic and, with your hands, crush the parsley.",
    "Heat the oil in a Dutch oven (cast-iron casserole) and sear the crayfish tails.",
    "Lower the heat and add 10g - 0.35 ounce (3/4 tablespoon) of the butter, the bouquet garni, garlic, shallot, parsley, and peppercorns.",
    "Deglaze with the cognac and cover the pan with a damp cloth.",
    "Let stand for a few minutes off the heat.",
    "Peel the tails while still warm, leaving the last section of the shell intact; set aside.",
    "Reduce the crayfish cooking liquid by half to make a sauce; reserve for finishing.",
    "Cut off the stems, and wash and dry the mushrooms.",
    "Put them into a sauté pan with another 10g - 0.35 ounce (3/4 tablespoon) butter and the lemon juice, and season with salt.",
    "Cover the mushrooms with cold water.",
    "Cook for 5 minutes.",
    "In a large sauté pan, reduce the cockscomb and kidney cooking liquids by half.",
    "Reheat the cockscombs, kidneys, mushrooms, sweetbread pieces, and crayfish tails in this reduction.",
    "Add the chicken jus and lemon juice.",
    "Thicken with the butter.",
    "Add the quenelles and olives.",
    "Hollow out the puff pastry shells.",
    "Fill them with the preparation.",
    "Top with a whole crayfish tail.",
    "Arrange the rest of the preparation around the pastry.",
    "Drizzle with the crayfish sauce and cream."
  ],
  "author": ""
}