French Bread (Pain de Mie)

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   Pain de Mie is not in OED (revising "M").  OK, so it's French.  We have an ADS member in France, you know.
   From "Fancy Breads Taboo in France," THE STEWARD, pg. 11, col. 1:

   ...the breakfast "Croissant," the dinner and luncheon "pain riche" or "petit pain" or the simple "pain de manage" of our schoolboy days.

(Pg. 12, col. 1--ed.)

   Au revoir to "Pain Riche" in all its marvelous forms and shapes, for which there can be no translation (OED take note--ed.); to the Pain Marchand-de-Vin, the Baguette Anglaise (alas!); the Baguette Gruau, the Joko Court and the Joko Long; the Baguette Ficelle (thin as a string) and the Couronne (crown); the Pain de Mie (sandwich bread) in six different (Col. 2--ed.) sizes, from the Mie ordinaire to the Mie Royale and the Royal Sandwich; the Pain de Seigle a Huitres; the Pain Gibier (for game) and the seigle Russe, the Boule de Seigle and the Miche de Seigle.
   Au revoir--and perhaps farewell--to the "Croissant" (crescent).  And au revoir to all the little lunch and dinner breads which in all time have been the best part of the meal in Paris; the Empereur; the Galette; the Benoiston; the "Pistolet," large and small; the "Grand Opera" in four sizes and the "Opera Simple"; the "Lunch"; the "Brillat-Savarin"; the "Pain Buda"; the "Boule de fromage," and the "Galette."  Au revoir, merci, et Vive la France!