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PCT4286854 Cakes vary: brioche, lack, timpani of almond paste topped with cream and strawberries, croquenbouche de genoise, Parisian nougat, biscuit, sultane, Breton - Plate No. 2 from the Patisserie Book by Jules Gouffe, officer de bouche du Jockey-Club de Paris (chromolitho) by Ronjat, Etienne (b.1822) (after); Archives Hachette, Paris; by Patrice Cartier.

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達志影像

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