The Fort-Coulonge Club d’Âge d’Or served up its annual cipaille dinner on Saturday evening, feeding over 100 mouths at the club’s hall.
The building was bustling with activity as the village descended on the venue to get a rare taste of Rachel Denault’s secret cipaille recipe.
“We don’t use any spices,” said Denault of the Coulonge concoction, distinguishing it from the Bryson version of cipaille, which does feature spices. She added that the Coulonge version features a single layer of crust on top of the meat, instead of Bryson’s multi-layered approach.
Denault and other volunteers were up until midnight the night before preparing four cipailles – each prepared in large cast iron pots – and ample mashed potatoes, baked beans, carrots and bread. Dessert this year was bras de Vénus (Venus’ arms), a rolled cake with a cream filling swimming in a pool of maple syrup.
“It’s something new this year,” said club member Rosalie Boucher of the menu addition.
Boucher said the fundraiser is one of many the club plans to hold in the next year since members are trying to raise money to update the building’s lights, floors and windows.
“Since covid we haven’t been able to make any money to make the place go, we almost lost it, so this year we want to raise about $25,000,” she said, adding that there will be other upcoming events such as meals, draws, cards and crafts.
Boucher estimates that the fundraiser will raise just over $1,100 for the club.
