Sift the flour, add the dissolved yeast in lukewarm milk and the butter, a pinch of salt and sugar kneaded well. Allow 30 minutes to rise. Roll out the dough, put it on a greased baking dish with butter and leave to rise again. Onion stew slightly in diced salo, remove from heat and add eggs. The mixture is seasoned with a little salt and caraway seeds, spread on the dough and bake in a moderate oven. Canoes served hot.