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":"Civet of hare Civet of beauce hare with fall vegetables and porcini","ingredients":"For the recipe : pork fat (fatback),hare forequarters,garlic,coarsely ground pepper,thyme,juniper berries,strong red wine, such as côtes du rhône,hare carcass,shallots,olive oil,butter,coarsely ground pepper,juniper berries,strong red wine,heart, lungs, and kidneys of the hare,shallots,garlic,duck foie gras confit,heavy cream,aged red wine vinegar,salsify roots,butter,salt,freshly ground pepper,white chicken stock,small potatoes,martin sec pears,young porcini (ceps),olive oil,savoy cabbage leaves,candied chestnuts,aged red wine vinegar","instructions":"Preheat the oven to 140°C (275°F). Line the bottom of a Dutch oven with the pork fat and arrange the hare forequarters on top.\nAdd the unpeeled garlic, coarsely ground pepper, thyme, and crushed juniper berries. Cover with additional pork fat and pour in the red wine.\nCook for 3 hours. Debone and shred the meat, and set the cooking liquid aside.\nChop the carcass into small pieces, then peel and slice the shallots.\nIn a Dutch oven, heat a little olive oil and brown the carcass pieces. When they start to darken, add the butter, shallots, unpeeled garlic, coarsely ground pepper, and crushed juniper berries, and sauté over medium heat.\nOnce the carcass is well-browned, remove it and deglaze the pan with the remaining red wine. Reduce the mixture by half, then add the hare's cooking liquid. Simmer while skimming regularly.\nWhen the sauce thickens, filter it through a fine mesh strainer into a bowl and keep it warm.\nPass the heart, lungs, and kidneys through a meat grinder using a small plate.\nPeel and mince the shallots and garlic, adding them to the ground organ meat.\nIncorporate 30ml (2 tablespoons) of the sauce royale into the mixture and whisk until combined.\nAdd this mixture to the sauce and incorporate thoroughly.\nIn a food processor, blend the hare liver and blood with foie gras confit, cream, and vinegar until smooth.\nTransfer this mixture to a sauté pan and gently heat. Add 30ml (2 tablespoons) of the warm first liaison sauce, whisking well before adding it to the rest of the sauce.\nKeep the sauce on very low heat to thicken, then strain it through a fine mesh strainer into a bowl and set aside.\nPreheat the oven to 180°C (350°F). Peel the salsify roots and cut them into 8cm (3 1/4 inch) long batons.\nIn a sauté pan with half of the butter, sauté the salsify until nicely colored. Season with salt and pepper, then cook with 100ml (1/3 cup) of chicken stock for 15 minutes until softened.\nHalve the potatoes and pears, then gently brown them in a Dutch oven with the remaining butter and stock, cooking in the oven for 10 minutes.\nCarefully scrape the porcini mushrooms and slice them in half. Heat the oil in a sauté pan until very hot, then sear the porcini, cut side down.\nSeason the mushrooms with salt and pepper. Once browned, turn them over and cook for an additional 5 minutes.\nCut the cabbage leaves into rectangles and sauté them until browned. Add the chestnuts, then the potatoes, pears, mushrooms, and salsify.\nCombine the shredded hare meat with the second liaison sauce and season with pepper and vinegar. Serve the hare garnished in separate bowls.","region":"FR"}