Instructions: In a small non-reactive saucepan, mix together the first five ingredients.

Cover and simmer for 8 minutes, until the blueberries have plumped. Set aside.

Dredge the veal in the seasoned flour and shake off all excess flour. In a large, deep skillet, melt the butter on medium heat and saute the fillets until browned, turning once. Remove the fillets and keep warm.

Add the shallots to the skillet and saute for 1 minute. Deglaze the skillet with the reserved blueberry mixture and bring to a boil. Stir in the cream, reduce heat to simmer, and cook, stirring constantly, for 4 minutes, or until the mixture is of sauce consistency.

Spread the sauce on the bottom of each serving plate and place slices of the warm veal on top of the sauce. Garnish each plate with 1 sprig of thyme and the flowers.

YIELD: 4 SERVINGS

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