Must the hen be boiled beforehand?

Yes, the recipe uses an already boiled hen that is warmed in the sauce.

What stock is used in the sauce?

The stock is the hen stock together with the liquid from boiling the onions.

Boiled, cut-up hen warmed in a sauce of butter, flour, stock, onion stock and cream, with boiled onions. From Erken's Stor kokebok (1949), p. 317.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 317 (falt i det fri)

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A simple hen dish from the poultry chapter of the 1949 edition.

1
Boil the onions
Boil the peeled, cut-up onions in a little stock for ¼ hour.
2
Make the sauce
Make a sauce of butter, flour, stock and the onion stock. Add cream and salt to taste.
3
Warm the hen
Warm the boiled, cut-up hen in the sauce.

Measures are in modern units. The text gives no boiling time for the hen; it is assumed to be boiled already.

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Must the hen be boiled beforehand?: Yes, the recipe uses an already boiled hen that is warmed in the sauce.
What stock is used in the sauce?: The stock is the hen stock together with the liquid from boiling the onions.

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