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Page 1 <br> <br> <br> The Holborn Restaurant <br> Table d’Hôte <br> Saturday, 30th May, 1885. <br> <br> <br> SOUPS <br> Crême d’Asperge. <br> Consommé Vermicelli. <br> <br> <br> FISH. <br> Salmon and Anchovy Sauce. <br> Whitebait. <br> Boiled Potatoes <br> <br> <br> ENTRÉES <br> Croquettes of Turtle with Peas. <br> Pigeons and Olives. <br> Potatoes Lyonnaise. <br> Spinach. <br> <br> <br> REMOVES <br> Ham and Madeira Sauce. <br> Roast Lamb and Mint Sauce. <br> Boiled Potatoes. <br> Cauliflower. <br> <br> <br> SWEETS. <br> Apples à la Condé. <br> Victoria Tartlets. <br> Orange Jelly. <br> Ice Pudding <br> <br> <br> Cheese. <br> French Salad <br> Dessert <br> <br> <br> Maclure & Macdonald, Engravers, London. <br> <br> <br> <br> <br> Page 4 <br> <br> <br> Programme of Music <br> tTo be performed [not legible] the Table d’Hôte from [not legible] [not legible] 10 o’clock. <br> Saturday, 30th May, 1885. <br> <br> <br> P.M. <br> 5.45.-March [not legible] Clark <br> 5.55.-Valse “Uarda” Tugginer <br> 6.10.-Overture Leichte Cavallerie” Suppé <br> 6.25.-Polka [not legible] Wardroper <br> 6.35.-Selection [not legible] Sullivan <br> 7. -[not legible] de Dance [not legible] Wilson <br> 7.15.-Gavotte [not legible] [not legible] <br> 7.25.-Valse [not legible] [not legible] [not legible] <br> 7.35.-Overture “Le Lac [not legible] [not legible] <br> 8 -Selection [not legible] Chassaigne <br> 8.20.-Gavotte [not legible] Czibulka <br> 8.30.-Quadrille [not legible] Solormoi <br> 8.40.-Valse “The [not legible] Corru <br> 9. -March Teufels [not legible] <br> 9.10.-Minuet [not legible] <br> 9.20.-Valse “Going to [not legible] Godfrey <br> 6.35.-Gavotte “L’engénue” Arditi <br> 9.45.-Quadrille “Les Minstrel” [not legible] <br> 9.55.-Galop La Malle des Indes [not legible] <br> <br> <br> Chef d'Orchestre, Mr. Charle Saunders <br> <br> <br> Visitors will oblige by taking this Menu and recommending the Establishment [not legible] thier friends. Table d’Hôte every evening, Sunday excepted, from 5-30 to 9 oclock, Price 3/6 - Attendance 3d. <br>