The Criterion, menu, pages 2-3

Page 2 <br> <br> <br> MENU <br> <br> <br> Hors d’Œuvre. <br> Consommé Paysanne. <br> Crème Fontange. <br> Turbot Bouilli, Sauce Homard. <br> Blanchaille. <br> Terrine de Dinde à l’Alsacienne. <br> Selle de Mouton. <br> Haricots Verts. <br> Pommes de Terre Normande. <br> Perdreau en Casseroles. <br> Salade. <br> Charlotte Tosca. <br> Bombe Glacée Palermitaine. <br> Dessert. <br> <br> <br> <br> <br> Page 3 <br> <br> <br> TOAST LIST & MUSIC. <br> “The Queen.” <br> Song “An Egyptian Feast” Chas. Tinney. <br> (Words by Mark Ambient). <br> “Old Millhillians’ Club.” <br> Proposed by Rev. Canon Barnett. <br> Reply by Sir Richard Thorne-Thorne, K.C.B. <br> Song. “A Spring Song” Franco Leoni. <br> Mr. Harry Stubbs (St. Paul’s Cathedral). <br> Accompanied by the Composer. <br> “The School.” <br> Proposed by Sir W. H. Wills, Bert. M.P. <br> Reply by The Head Master. <br> Recitation <br> Mr. Mark Ambient. <br> “The Guests.” <br> Proposed by Mr. lbert Spicer, M.P. <br> Reply by the Ven. the Archdeacon of London. <br> Duet. <br> Messers. Stubbs and Tinney. <br> “The Chairman.” <br> Proposed by Mr. G. C. Whitley, M.S.L.B. <br> Reply by The President of the Club. <br> “Auld Lang Syne.” <br> <br> <br> Erard’s Pianos Exclusively Used. <br>