The Bibescot Glacé New Waldorf is a dessert that is referenced in a number of grand dinners served at the Waldorf Astoria in the 20th century. The latest reference I have found is in a dinner hosted by the Harvard Business School club in 1975.
I have found no contemporary recipe book or description of the dish, except for a mention in a French text which suggests it may be related to the gateau Bibesco, a dish that was named in honor of Marthe Bibesco, a Romanian princess and contemporary and confidant of Marcel Proust.
The gateau bibesco is nearly forgotten outside of a few French pastry chefs, but it appears to be a dacquoise topped with chestnut cream and chantilly cream. This suggests that the Bibescot Glacé was a frozen dessert involving dacquoise and chestnuts.