Clean and pick three large heads of chicory; throw away all the outer green leaves; wash them in two waters, drain, and blanch them in boiling, salted water. Remove them after ten minutes, and cool them in fresh water. Take them out, and press out the water thoroughly; then chop up the chicory, and place it with four ounces of butter in a saucepan, and cook a quarter of an hour, or until dry. Pour over it two glassfuls of cream or milk, a very little at a time, reduce, and grate in a third of a pinch of nutmeg; add a pinch of salt and half a pinch of pepper; stir well together, leave it on for five minutes, and serve with six heart-shaped croutons (No. 133) around the dish.