This is great a recipe if you so happen to make too much geschnetzeltes or have some leftover. What is geschnetzeltes though? Well it is a Swiss-German speciality, that roughly translates as ‘sliced meat’ and is made with veal, cream, wine and mushrooms. Similar in some ways to a stroganoff, but without the paprika.
If you can't get hold of veal, use chicken breast to create that pale central section of this terrine.