How is Pâté made? What are the ingredients?
For a good introduction for the home cook to trying something as ambitious as a Pâté I've found this book to be excellent resource:  Charcuterie:  The Craft of Salting, Smoking, and Curing.  Pâté is not the singular focus of the book, but about a fifth of it is dedicated to it.

The general method involves grinding or pureeing the meat, while taking special care to not melt or break any of the fat from the animal in the process.  (Keeping the blades cold is always key concern.)  Cooking the pâté should also be done gently by either poaching in water, or placing in a water bath in the oven.