À la Berny is a French cooking term for a side garnish used as an accompaniment for game and marinated meats.
To make it:
-
- butter is worked into a chestnut purée;
- cooked pastry cases are filled with the chestnut purée;
- then the cases are topped with a truffle slice.
The pastry cases are served along with Berny potato croquettes and a pepper sauce.