Progres with Grand Marnier

         Yield: 12 Servings
Categories: Informational, Chzm, Desserts

No ingredients Because the number of ingredients and directions lines exceeds the limits of this Meal Master program, I've taken the liberty of splitting up this recipe into three parts. Please capture all three parts before attempting to cook this recipe or you'll 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