– The Art of Cookery (1803)
Other cookbooks from the 19th century also feature recipes for Dutch Sauce (Hollandaise) or an alternative hollandaise, also called Dutch Sauce:
Fish Cookery, Including Many New Recipes, Entrées, Soups, Sauces, &c., Fish Cookery for Invalids, Special Instructions for Frying, Keeping Fish Good, &c (1883).
