Rinse the chicory, cut in half and remove the stem wedge-shaped so that the leaves still hold together well.
Heat the butter in a frying pan and sauté the chicory halves on both sides on not too high temperature until soft, seasoning with pepper, salt and nutmeg (freshly grated), put the lid on after a few min. Finally, increase the temperature to brown the chicory better.
About two minutes before the end of the cooking time, put on the slices of sweetbread and let them melt. Serve immediately.
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