Pronunciation: [ba-TAWN; ba-tawn-NAY]
1. Culinarily, this French word describes a white loaf of bread that's somewhat smaller than a baguette. 2. The term can also refer to various small, stick (baton) shaped foodssuch as vegetables or pastriesthat may or may not have a filling.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.