I've never made a pate before. I'd like to try it. Can some CHers here direct me to a simple delicious recipe? Is it a 'big deal'? I've never used any gelatin before. Chicken livers? or some other liver? I'd like the result to have that eight inch topping of dark jelly and it to have a fine texture not lumpy. Is this something that requires special kitchen items like certain trays etc. Should I just forget the idea and buy some?