Drop the roes into boiling salted water, cook gently for ten minutes and transfer them to ice-water for ten minutes more to blanch and make them firm. Wipe and set them on the ice until cold and stiff. Rub all over with oil and lemon-juice, or vinegar, and broil over clear coals. When dished, cover with a sauce made of butter whipped light with lemon-juice and minced parsley.