{ "items" : [
    { "id" : "http://dbpedia.org/resource/Beurre_noir"
      "properties" : {
        "http://www.w3.org/2000/01/rdf-schema#comment" : [ "Beurre noir (French: black butter) is melted butter that is cooked over low heat until the milk solids turn a very dark brown.  As soon as this happens, acid is carefully added to the hot butter, usually lemon juice or a type of vinegar.  Some recipes also add a sprig of parsley, which is removed from the hot butter before the acid is added.Beurre noir is typically served with eggs, fish, or certain types of vegetables." ] ,
        "http://xmlns.com/foaf/0.1/name" : [ "Beurre noir" ] ,
        "http://xmlns.com/foaf/0.1/depiction" : [ "http://commons.wikimedia.org/wiki/Special:FilePath/Raie_au_beurre_noir.jpg" ] ,
        "http://dbpedia.org/ontology/country" : [ "http://dbpedia.org/resource/French_cuisine" ] ,
        "http://dbpedia.org/ontology/ingredient" : [ "http://dbpedia.org/resource/Butter" ] ,
        "http://dbpedia.org/ontology/ingredientName" : [ "liquid butter" ] ,
        "http://dbpedia.org/ontology/thumbnail" : [ "http://commons.wikimedia.org/wiki/Special:FilePath/Raie_au_beurre_noir.jpg?width=300" ] ,
        "http://dbpedia.org/ontology/type" : [ "http://dbpedia.org/resource/Sauce"] } } }
