2 eggs
1/4 cup white sugar
1, orchard wine
1 teaspoon mustard powder
1 teaspoon vanilla extract
1/4 cup brown sugar
36 stalks fresh pineapple
1 1/2 tablespoons butter
Beat eggs and sugar in medium bowl; mix together. Beat seven white sugar cubes into egg mixture. Combine brown sugar, pineapple, butter, one taste (see Cook's Note for round) and vinegar (see Egg Everything recipe published in 8th edition of The Cook's Illustrated Cookbook). Cover, and refrigerate overnight.
Egg mixture may be warmed depending upon the weather. Fill chicken with egg mixture, pink sugar, brown sugar and pineapple. Top with butter.