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Coupe Glacee Baumaniere (Ice Cream with Chestnuts and Chocolate Sauce)

From A Treasury of Great Recipes, 50th Anniversary Edition: Famous Specialties of the World's Foremost Restaurants Adapted for the American Kitchen (Calla Editions)
Cookbook
Author(s): Vincent Price, Mary Price, Victoria Price, Wolfgang Puck
Page 81
Cuisine: French
Course: Desserts
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