The Food in "Julie and Julia" Trivia Quiz

Answer: Eggs

Julie had to learn how to poach an egg and confessed to her friend Sarah that she had never eaten an egg by itself before. But when she tasted her perfectly poached egg, she was hooked. The creamy taste reminded her of a cheese sauce.

Answer: Onions

Julia was the sole woman in her class, and the men were experienced chefs who had no problem chopping an onion with ease. She was embarrassed by her lack of skill, so she went home and chopped, chopped, chopped, until she had a pile of onions a foot high. The "aroma" chased her husband from the kitchen.

Answer: Beef aspic

Julie described an aspic as a "beef-flavored Jell-O mold". However, Julie's first attempt did not gel solidly, so she poured it in the sink, and it clogged the drain. The frustration got to her and led to a self-described "meltdown".

Answer: Boeuf Bourguignon

The editor who originally published Julia Child's cookbook had heard about Julie's blog and wanted to meet with her. Julie prepared boeuf bourguignon, the dish that the editor herself had prepared when testing Julia's recipes prior to publication, but since the dish took several hours to cook, Julie decided to make it the night before.

Unfortunately, she fell asleep and awoke to a burnt stew. She took the next day off and cooked the meal again, only to have the editor cancel the dinner due to rain.

Answer: Raspberry Bavarian cream

After the editor cancelled the dinner plans, Julie's husband began eating the main course, but they had a fight, and he left before finishing his meal. So the dessert was untouched, and Julie took it to work the next day, but the bottom fell out of the bag she was carrying, taking the Raspberry Bavarian cream with it.

Answer: Lobster thermidor

No frozen lobster in Julia's cookbook - Julie needed to obtain and prepare fresh lobster, and her husband teased her by singing "Lobster Killer". In the end though, he saved the day; when Julie ran out of the kitchen screaming as the lid popped off of the pot, he put it back on, ensuring that the poor crustaceans met their fate.

Answer: Coq au vin

Louisette and Simone had originally been working on a cookbook together, but their English wasn't sufficient for an English cookbook of French recipes, so they teamed up with Julia. Louisette wasn't pulling her weight on the project however; she skipped out on the cooking classes that the three taught and wasn't doing enough work on the cookbook. Louisette's defense that she contributed because it had been her idea to add peas to the coq au vin recipe was disputed by Simone.

Answer: A duck

Julie was worried about deboning a duck, but she followed Julia Child's video instructions and was thrilled to find that her deboned duck looked just like Julia's. She then prepared the final dish, duck en croute, which to her delight, ended up looking just like the picture in the book.

Answer: Veal chops with mushrooms in a bag

The manager of Le Cordon Bleu took a dislike to Julia and wouldn't allow her to take the final exam until Julia sent her a letter indicating that the U.S. Ambassador was looking forward to her getting her diploma. Julia had made the dish called "cotelettes de veau en surprise" in class but hadn't known the name for it; she called it "veal chops with mushrooms in a bag".

Answer: Butter

Julie asked her husband for a moment alone with "Julia" and after a few brief words, Julie placed the stick of butter, a well-used ingredient in Julia's dishes, under the portrait. The Smithsonian exhibit featured a model of Julia's kitchen, and the scene transformed into the moment 50 years before when Julia Child received the package with her published cookbook; a fitting finish to the wonderful film!