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Because the number of ingredients and directions lines exceeds the limits of this Meal Master program, Ive taken the liberty of splitting up this recipe into three parts. Please capture all three parts before attempting to cook this recipe or youll find yourself in a quandary at some point! ;-) : Progres with Grand Marnier I (Biscuit) Progres with Grand Marnier II (Buttercream) Progres with Grand Marnier III (Mousse) Progres with Grand Marnier IV (Assembly) Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Roberto Gerometta, Chez Michel, San Francisco, CA File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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|Serving Size: 1 Serving (0g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
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|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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