Pick nicely three heads of Chicoree, casting away all the outer green leaves. Then wash the heads carefully in fresh cold water; drain and wash again, and blanch for ten minutes in boiling salted water; remove and throw into cool water to cool. Then drain of all the water, and chop the Chicoree very fine. Put in a saucepan with four tablespoonfuls of butter and let cook for a quarter of an hour. Pour milk or cream over it; add a pinch of grated nutmeg, and salt and pepper to taste. Mix all thoroughly together for five minutes on the stove; then remove, put in a dish, garnish nicely with Croutons fried in butter and serve hot.