{ "items" : [
    { "id" : "http://dbpedia.org/resource/Beef_Wellington"
      "properties" : {
        "http://www.w3.org/2000/01/rdf-schema#comment" : [ "Beef Wellington is a preparation of filet steak coated with pâté (often pâté de foie gras) and duxelles, which is then wrapped in puff pastry and baked. Some recipes include wrapping the coated meat in a crêpe to retain the moisture and prevent it from making the pastry soggy.A whole tenderloin may be wrapped and baked, and then sliced for serving, or the tenderloin may be sliced into individual portions prior to wrapping and baking." ] ,
        "http://xmlns.com/foaf/0.1/name" : [ "Beef Wellington" ] ,
        "http://xmlns.com/foaf/0.1/depiction" : [ "http://commons.wikimedia.org/wiki/Special:FilePath/Beef_Wellington_-_Crosscut.jpg" ] ,
        "http://dbpedia.org/ontology/country" : [ "http://dbpedia.org/resource/England" ] ,
        "http://dbpedia.org/ontology/ingredient" : [ "http://dbpedia.org/resource/Puff_pastry",
          "http://dbpedia.org/resource/Beef_tenderloin",
          "http://dbpedia.org/resource/Pâté" ] ,
        "http://dbpedia.org/ontology/ingredientName" : [ "filet steak,pâté,puff pastry" ] ,
        "http://dbpedia.org/ontology/thumbnail" : [ "http://commons.wikimedia.org/wiki/Special:FilePath/Beef_Wellington_-_Crosscut.jpg?width=300"] } } }
